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Mrs. C. H. Leonard’s 
Cook Book 


COMPILED BY 


MRS. C. H. LEONARD 


AND 


MRS. W. H. WHITTIER 

PRICE $1.00 

o j « 

Copyright 1923 


Published by 

GRAND RAPIDS REFRIGERATOR COMPANY 


Grand Rapids, MPich. 


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AUG 17 i'M3 


©C1A711561 

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Mrs. C. H. Leonard may very properly be styled one of those 
olden time wives and mothers who personally superintends and 
much of the time actually selects and prepares the food for her 
family. 

That she does her work well is testified to by the fact that 
her family has been successful; her husband, Mr. C. H. Leonard, 
continuing after fifty years of exacting work to be the active head 
of the largest refrigerator manufacturing business in the world. 

These recipes were developed and assembled thru times of 
economy as well as plenty, therefore they supply every need of 
the average American family. 

Wives and mothers who want to be sure of serving good 
wholesome food, but who haven’t the facilities or time to count 
the calories, will find this book an invaluable aid. 

Mrs. W. H. Whittier, daughter of Mrs. Leonard, is associate 
author. 


The Publishers. 


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KITCHEN TIME TABLE 

Giving Time Required for Cooking Meats, Vegetables, Etc. 


Time required for 

BAKING 

Beans, 8 to 10 hours. 

Beef, sirloin, rare, per lb., 8 to 10 min. 

“ well done, per lb., 12 to 
15 min. 

“ rolled rib or rump, per lb., 12 to 
15 min. 

“ long- or short fillet, 20 to 30 min. 
Bread, brick loaf, 40 to 60 min. 

Biscuit, 10 to 20 min. 

Cake, plain, 20 to 40 min. 

“ sponge, 45 to 60 min. 

Chickens, 3 to 4 lbs. weight, 1 to 2 
hours. 

Cookies, 10 to 15 min. 

Custards, 30 to 40 min. 

Duck, tame, 40 to 60 min. 

Fish, 6 to 8 lbs., 1 hour. 

Gingerbread, 20 to 30 min. 

Graham Gems, 30 min. 

Halibut, 4 to 6 lbs., 1 hour. 

Lamb, well done, per lb., 15 min. 

Meat, braised, 3 to 4 hours. 

Mutton, rare, per lb., 10 min. 

“ well done, per lb., 15 min. 

Pie Crust, 30 to 40 min. 

Pork, well done, per lb., 30 min. 
Potatoes, 45 to 60 min. 

Pudding, Bread, Rice and Tapioca, 1 
hour. 

“ Plum, 2 to 3 hours. 

Rolls, 10 to 15 min. 

Turkey, 10 lbs., 3 hours. 

Veal, well done, per lb., 20 min. 

BOILING 

Asparagus, 20 min. to % hour. 

Bass, per lb. 10 min. 

Beans, shell, 1 to 2 hours. 

“ string, 3 hours. 

Beef, 3 to 4 hours. 

Beets, young, 45 to 60 min. 

Blue Fish, per lb., 10 min. 

Brown Bread, 4 hours. 

Cabbage, young, 30 to 45 min. 

Carrots, 45 to 60 min. 

Cauliflower, 30 to 45 min. 

Celery, 30 to 45 min. 

Chickens, 1 to 3 hrs. 

Clams, 3 to 5 min. 

Cod, per lb., 6 min. 

Coffee, 3 to 5 min. 


Time required for 

BOILING—Continued 

Corn, green, 5 to 8 min. 

Corned Beef, 4 to 5 hours. 

Eggs, 3 to 5 min. 

Eggs, hard boiled, 10 to 20 min. 
Fowls, 2 to 3 hours. 

Haddock, per lb., 6 min. 

Halibut, per lb., 15 min. 

Ham, 5 hours. 

Hominy, 1 to 2 hours. 

Lamb, 1 hour. 

Macaroni, 20 to 30 min. 

Oatmeal, 1 to 2 hours. 

Onions, 30 to 45 min. 

Oysters, 3 min. 

Oyster Plant, 30 to 60 min. 
Parsnips, 30 to 45 min. 

Peas, 15 to 20 min. 

Potatoes, 20 to 30 min. 

Rice, 15 to 20 min. 

Salmon, per lb., 15 min. 

Small Fish, per lb., 6 min. 
Smoked Tongue, 3 to 4 hours. 
Spinach, 20 to 30 min. 

Squash, 30 min. to 1 hour. 
Sweetbreads, 20 to 30 min. 
Tomatoes, 15 to 20 min. 

Turkey, 3 to 4 hours. 

Turnips, 30 to 45 min. 

Veal, 2 to 3 hours. 

Wheat, 1 to 2 hours. 

Winter Vegetables, 1 to 2 hours. 

BROILING 

Chicken, 20 min. 

Chops, 8 min. 

Steak, 1 inch thick, 4 to 6 min. 

“ iy 2 inch thick, 6 to 8 min. 
Fish, small, thin, 5 to 8 min. 

“ thick, 12 to 15 min. 

FRYING 

Bacon, 3 to 5 min. 

Breaded Chops, 4 to 6 min. 
Croquettes, 1 to 3 min. 

Doughnuts, 3 to 5 min. 

Fish Balls, 1 min. 

Fritters, 3 to 5 min. 

Muffins, 3 to 5 min. 

Slices of Fish, 4 to 6 min. 

Small Fish, 1 to 3 min. 

Smelts, 1 min. 


5 



SOUPS 


RULE TO THICKEN SOUPS, GRAVIES OR CREAM SAUCE 

Allow 1 tablespoon of flour to 1 cup of liquid. There are two 
ways to add flour to liquid and have smooth results. 

No. 1. Place enough flour in dry howl and add a very little 
water t© make a smooth paste. Add more water gradually until 
like cream. Add to the hot liquid and let boil up once. 

No. 2. One tablespoon of butter, 1 tablespoon of flour to each 
cup of liquid. Melt butter, rub in flour and add liquid, cold. 
Stir over fire until smooth. Add seasoning when done. 

SOUP STOCK 

Use 1 quart water to each lb. of meat and bones (beef, veal 
or chicken); cut in small pieces, cover closely and let it simmer 
3 or 4 hours. Put no salt in the water; do not skim it; strain 
through a cloth and place where it will cool rapidly; when cold 
take ofl the grease. This may be made in quantities, kept in a 
Leonard Refrigerator for weeks, and soup made easily at any 
time. 

STOCK FROM BOILED MEAT 

Good soup can be made from the broth left from boiled beef 
for family use. 

CLARIFIED SOUP STOCK 

To 1 quart of stock use white of 1 egg and the shell; stir in 
when cold; let it come to a boil; strain through a towel laid in 
a colander. 

QUICK SOUP STOCK 

FOR SOUP AND GRAVIES. 

Put chopped raw meat into cold water and simmer a half 
hour. Strain, thicken, put in a little cooked rice or vegetables 
that happen to be on hand. Season to taste. 

BOUILLON 

One lb. of round of beef to 1 pint water, put meat in a porce¬ 
lain or granite iron kettle, cover with cold water, salt it, simmer 
gently 10 hours. Skim carefully several times. Take out the 
meat and strain liquor through cheese cloth. Pour it into an 


7 



earthen dish, set away. In the morning take off the grease and 
strain. Seasoning for 1 gallon: 1 onion, 2 stalks celery, 2 

sprigs parsley, 2 thyme, 2 summer savory, 2 bay leaves, 6 whole 
cloves, salt and pepper. Boil 20 minutes, strain. 

JULIENNE SOUP 

Take a little of each of the vegetables desired, say beets, 
carrots, onions, turnips and celery. They should be cut into 
small, fancy shapes with vegetable cutters and stewed until ten¬ 
der in a little water. Each vegetable should be stewed in a 
separate dish and all turned into the hot clarified soup stock. 
Season to taste with salt and pepper. A teaspoon of Worcester 
sauce will add to the flavor. 

CONSOMME 

Same as Julienne, except that the vegetables are strained 
out of the soup through a napkin. The soup should be perfectly 
clear and of a bright yellow color. 

TURKISH SOUP 

One quart stock, % cup rice, yolks of 2 eggs, 1 tablespoon 
cream, 1 teaspoon salt, % teaspoon pepper, a little chopped pars¬ 
ley. Boil the rice in 4 quarts water till soft, melt the stock and rub 
the rice through a sieve into it; cook till smooth; beat yolks, 
add cream to them. Take soup from fire and add everything. 

VERMICELLI SOUP 

One quart clarified soup stock; boil and add 2 oz. vermi¬ 
celli; let boil 10 minutes and it is ready to serve. Macaroni, 
if used instead of vermicelli, should be boiled 20 minutes in salt 
water before adding it to the soup. 

MUTTON BROTH 

Boil 1 lb. lean mutton in 1 quart water; when very tender 
take out, strain the water, add a tablespoon rice or barley pre¬ 
viously soaked in a Tittle warm water, simmer until thoroughly 
cooked; stir often, season to taste; add cup milk, simmer 
again, and serve hot. 


8 


PEA SOUP 


One tablespoon of butter or drippings in the kettle, cut in 1 
good sized onion, let it fry till about cooked, add about 2 quarts 
of water, y 2 pint of split yellow dried peas; let stay on top of stove 
till peas are done. It will take nearly 4 hours to simmer it, 
then put through colander, thicken with a bit of flour, season 
with butter, pepper and salt and chopped parsley if liked. 

j; j. i : jyjjlj 

CREAM OF ASPARAGUS 

One bunch or 1 can of asparagus, (leave out tips) cooked 
with 1 quart of hot water 20 minutes. Mash through a sieve. 

1 tablespoon of butter cooked with 1 tablespoon of flour and 

2 cups of hot milk or stock. Season with pepper and salt, add 
asparagus water and 1 cup of hot cream. Add asparagus tips 
cooked. After taking from fire add one beaten egg. 

CELERY SOUP, No. 1 

Stew the tops of a head of celery in a little salted water, 
strain and add to hot, thickened soup stock; season to taste. 

CELERY SOUP, No. 2 

One head of celery, 1 pint of water, 1 pint of milk, 1 table¬ 
spoon chopped onion, 1 tablespoon butter, 1 tablespoon flour, % 
teaspoon pepper and salt; cut celery into inch pieces, boil soft 
in the water, then mash in the water; cook the onion in the milk 
10 minutes; add to the water; put all through the colander and 
put to boil again; cook butter and flour together until smooth, 
but not brown, and stir into the boiling soup; add the salt and 
pepper, boil 5 minutes and serve hot. It is improved by put¬ 
ting some whipped cream in each dish when serving, also some 
small squares of toasted bread called croutons. Excellent. 

CREAM OF TOMATO SOUP 

One quart can of tomatoes, 1 pint of water, 1 quart milk. 
Put water on the tomatoes and cook 10 minutes. Add y 2 tea¬ 
spoonful of soda. Grate a teaspoon of onion juice and add to 
soup. Have the milk boiling hot thickened with a little flour, 
seasoned with butter, 1 teaspoon of sugar, salt and pepper to 
taste. Put milk in hot soup tureen and strain the hot tomatoes 
through a sieve into the milk. 


9 


CREAM OF RICE SOUP. 


One quart of chicken stock (beef stock will do), y 2 teacup 
rice, 1 pint cream or milk, a small onion, a stalk of celery, salt 
and pepper to taste. Wash rice carefully and cook y 2 hour; 
then add to it the stock with the onion and celery and cook 
slowly y 2 hour, or until the rice is very soft. Put through a 
sieve; add seasoning and the milk or cream, which has been al¬ 
lowed to come just to a boil. If milk alone is used put in a 
tablespoonful of butter. 

CREAM OF SPINACH SOUP 

One quart spinach leaves, 1 pint stock, add 1 cup hot cream, 2 
tablespoons flour, 1 of butter, 1 slice onion, 1 sprig parsley, salt 
and pepper to taste, a dash of cayenne. Cook the spinach, chop 
and rub through a sieve into the soup; after it has been thickened 
add onion juice and chopped parsley or cook onion in stock and 
strain out. 

CORN SOUP, No. 1 

One can sweet corn, 1 pint boiling water, 1 pint milk, 2 table¬ 
spoons butter rolled in 1 tablespoon flour, 1 egg, pepper and salt. 
Drain the corn and chop very fine, put it in a double milk boiler, 
pour on it the boiling water and cook 20 minutes, rub through 
a colander to take out all the husks. Return it to the fire, sea¬ 
son with salt and pepper, and boil gently for 3 minutes, then stir 
in the butter and flour. Have ready the boiling milk, mix with 
the beaten egg and pour all into the soup, simmer 1 minute, stir¬ 
ring all the while. Add 1 cup whipped cream if wished. (See No. 
52) 

CORN SOUP, No. 2 

One can of yellow Bantam corn, rubbed thru a sieve leaving 
the hulls. Add to the corn twice its amount of top milk. If it 
seems too thick add more milk. Add small piece of butter, 1 tea¬ 
spoon sugar, a little salt and pepper. Heat thoroughly, serve in 
bouillon cups. 


KORNLET SOUP 

One can Kornlet as per recipe on can, using y 2 of the amount 
of thickening and add a little grated onion juice. 


10 


CREAM OF POTATO SOUP 


Four or five potatoes cooked in 1 quart hot water. 1 table¬ 
spoon of butter cooked with 1 tablespoon of flour and 2 cups of hot 
milk, season with salt, pepper, celery salt and a little onion juice. 
Add potato water and the potatoes rubbed thru a sieve. 

QUEEN SOUP 

To 1 quart chicken or veal soup stock add 1 cup chopped 
white meat of chicken or veal (cooked), the yolks of 2 hard- 
boiled eggs powdered fine, *4 cup powdered cracker moistened 
with milk or cream, stir all together with the soup stock and 
add 1 pint of hot milk or cream. Use white pepper and salt to 
season. A little celery or grating of onion may be added. 

BEAN SOUP 

One and one-half cups white beans soaked in 2 quarts cold 
water over night. In the morning simmer 4 hours, adding enough 
boiling water to make 2 y 2 pints. Mash beans thru a sieve, add 
1 cup of hot milk or cream, and 1 tablespoon butter and 1 table¬ 
spoon flour cooked together—a grating of onion and salt and 
pepper to taste. 


CARAMEL 

COLORING FOR SOUPS, SAUCES, GRAVIES. 

One cup of sugar and 2 teaspoons water in a saucepan over 
fire; stir constantly until of a dark color, then add % cup hot 
water and a pinch of salt; let it boil a few minutes; when cold, 
bottle. Use only enough to color as desired, or use beef cubes, or 
a teaspoonful from bottle of kitchen bouquet. 

NOODLES FOR SOUP 

To 1 egg add as much sifted flour as it will absorb, with a 
little salt; rollout thin, dredge with flour, cut into squares or 
Strips, let dry half a day and drop into the soup stock; the 
noodles will cook in 15 or 20 minutes. 

CROUTONS 

Cut slices of stale bread into small squares, toast them or 
fry in hot lard till brown. Skim out, drain and put in the soup 
tureen before serving the soup. 


11 


TOMATO BISQUE 


One quart tomatoes strained, pinch soda, 1 tablespoon onion 
juice, 1 tablespoon butter, 1 tablespoon flour. Cook butter and 
flour together and stir into the hot milk. Heat the tomatoes, if 
canned, or cook if raw, add celery tops if convenient; rub thru 
a sieve and add soda and pour into the hot milk. Add salt and 
pepper. 


12 


ADDITIONAL RECIPES 



13 













ADDITIONAL RECIPES 





























































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OYSTERS 


RAW OYSTERS 

Allow 6 large oysters to each person. Serve very cold on 
a plate with slices of lemon, salt, pepper and horseradish. 

OYSTER SOUP 

To 1 quart boiling water add 1 quart rich sweet milk. (Use 
milk entirely if desired.) Stir in ^4 teacup rolled cracker crumbs; 
Season with pepper and salt. When it comes to a boil add 1 
quart oysters and their liquor. Stir well to keep from scorch¬ 
ing. Add butter size of an egg, let it boil up once, remove from 
fire and serve immediately. 

DRY STEW 

Cook oysters in their own liquor add a little water, season 
with salt, pepper, butter—serve hot. 

CREAMED OYSTERS 

One pint cream, 1 quart oysters, small piece of onion, 1 heap¬ 
ing tablespoon flour, 1 tablespoon butter, salt and pepper to 
taste. Melt butter, add flour—add cream, let come to a boil. Let 
the oysters come to a boil in their own liquor, drain thru a 
colander. Put the oysters into the cream. Serve in little dishes 
or one large dish with bread crumbs on top; put into the oven 
and brown, or serve in pattyshells or on toasted bread. 

CREAMED OYSTERS 

One pint cream, 1 quart oysters, small piece of onion, 1 heap¬ 
ing tablespoon flour, 1 tablespoon butter, salt and pepper to taste. 
Melt butter, add flour—add cream, let come to a boil, season. Let 
the oysters come to a boil in their own liquor, drain through a 
colander. Put the oysters into the cream. Serve in little dishes or 
one large dish with bread crumbs on top; put into the over and 
brown. Or serve in patty-shells or on toasted bread. 


15 



OYSTER COCKTAIL 


For % dozen persons mix together 3 teaspoons each of vine¬ 
gar, grated horse radish and tomato catsup, 6 teaspoons lemon 
juice and 1 of Tobasco sauce if liked. Have small oysters very 
cold, mix sauce and pour over; do not let stand more than % hour; 
serve in a cocktail glass placed upon a small plate with oyster 
fork and small spoon at each plate. 

OYSTERS ON TOAST 

Toast as many slices of bread as are needed, place them 
on tins and on top of toast put nice large oysters; season with 
pepper and salt and bits of butter (pour over them the liquor of 
oysters if wished); cover all with tins and bake. Bake no longer 
than necessary to have oysters done as are liked by all. 


ESCALLOPED OYSTERS 

Get large oysters, bake in layers of crumbs of bread or 
crackers, moistened with the oyster liquor and cream, salt and 
pepper and put bits of butter on, too. Have the last layer of 
the crumbs. It is best to bake in a shallow dish with only 2 layers 
of oysters. Bake 20 minutes to % hour. 

OYSTER BOUILLON 

One pint oysters chopped fine and their liquor, add 1 pint 
milk, % teaspoon salt and a dash of celery-salt and pepper. Cook 
five minutes, add a little whipped cream to each cup. 


FRIED OYSTERS 

Drain the oysters. Roll each one first in cracker crumbs, 
then in egg mixed with a little milk, and seasoned with salt and 
pepper, then again the crackers crumbs. Use first the crumbs, 
as the egg will not otherwise adhere well to the oysters. Place 
them in a wire basket and immerse in smoking hot fat. As soon 
as they are a light brown color, drain and serve immediately on 
a napkin with a garnish of parsley and lemon. Tartar sauce is 
an excellent addition to fried oysters. 


16 


ROASTED OYSTERS 


Wash the shells well with a brush and cold water. Place 
them in a pan with the deep half of shell down. Put them into 
a hot oven and bake until the shell opens. Remove the top 
shell carefully so as not to lose the liquor. Arrange them on 
plates, and on each oyster place a piece of butter and a little salt 
and pepper. 


OYSTER FRITTERS 

Chop 30 oysters. Make a batter of 2 beaten eggs, % 
pint of milk, a scant pint of flour, 1 scant teaspoon of baking 
powder and salt to taste. Stir the oysters into the batter, drop 
this by the spoonful into deep, boiling fat. As they brown turn 
as one does doughnuts. Drain on paper. Serve hot with mashed 
potato and a cabbage salad. 


CLAMS 


STEAMED CLAMS IN SHELLS 

Scrub shells thoroughly with brush. Put shells in large ket¬ 
tle with just enough water to cover bottom. Cover and cook till 
shells open and serve on plate with dish of melted butter. Serve 
them very hot. 

CLAM BOUILLON 

Same as Oyster Bouillon. 

CLAM CHOWDER 

Steam 50 clams in shells till they open, save the juice for 
the chowder. Cut into pieces. Fry some slices of salt pork 
crisp in an iron pot, take out and chop fine, leaving the fat. 
Put a layer of clams into the fat, then a layer of split crackers, 
then fine bits of the pork, some thick slices of peeled potatoes, 
some chopped onions and pepper, then another layer of clams 
and repeat the other ingredients. Cover with boiling clam juice 
and water and cook % hour. Skim it out into the dish it is 
to be served in. Add a cup of milk to liquid and thicken with 
flour. Boil up and pour over the chowder. 


17 



ADDITIONAL RECIPES 


18 


ADDITIONAL RECIPES. 


19 


ADDITIONAL RECIPES. 


20 


LOBSTERS 


HOW TO SERVE PLAIN BOILED LOBSTER 

Split open the body and tail and crack the claws to extract 
the meat. The sand pouch found near the throat should be re¬ 
moved. Be careful that none of the tough feathery particles 
found under the shell get mixed with the meat, as they are in¬ 
digestible. Serve on a platter. Lettuce and other things for 
making a salad should be at hand. 

DEVILED LOBSTER 

One can lobster, 2/3 pint cream, 1 tablespoon butter, 2 small 
tablespoons flour, y 2 small tablespoon mustard, a little red pep¬ 
per. Salt and pepper to taste. Thicken cream, stir all together, 
cover with bread crumbs and bake 20 minutes. 

LOBSTER CHOPS 

Melt 1 tablespoonful butter in a small saucepan, add 1 fine 
chopped onion and 1 crushed clove of garlic, and cook till onion 
is done; then add 1 tablespoonful flour, stir a few minutes; add 
1 cup of boiling water with 1 teaspoonful beef extract; season 
with y 2 teaspoonful pepper, y 2 teaspoonful English mustard, 1 
teaspoonful fine chopped parsley, and a little cayenne pepper; 
cook and stir 5 minutes, add 1 pint finely cut cooked lobster 
meat and y 2 cupful fine cut mushrooms, and cook 10 minutes, 
stirring often; next add the yolks of 2 eggs and 1 whole egg, 
stir for 2 minutes over the fire; then spread the mixture on a 
flat dish, set it aside and when cold form the preparation into 
round balls, roll in bread crumbs, dip in beaten eggs and roll 
again in bread crumbs, form into chops, and fry in hot fat or 
lard to a golden color. Drain them on blotting paper, put a 
lobster claw into each chop, and serve with friend parsley and 
tartar sauce. 

LOBSTER A LA NEWBURGH 

Two and one-half cups canned lobster cut in small pieces. 
Put in pan with 2 tablespoons butter a little salt add 1 cup cream 
and the beaten yolks of 3 eggs, cook till thickened. Add y 2 cup 
sherry if desired. Pour over toast or croutons. 

Lobster Salad—(See Salads). 


21 



ADDITIONAL RECIPES 


22 


FISH 


STEAMED FISH 

Lay fish on plate, rub salt over fish, put in steamer and steam 
from y 2 to 1 hour, according to the size of fish. Serve with drawn 
butter gravy or other sauce as liked. (See Gravies). 

BAKED FISH 

Rub over inside and out with salt and some pepper, put 
in baking pan with slices of onion on top and around fish. Add 
water enough to keep from burning. Baste frequently. Fish may 
be stuffed before baking if wished. (See Dressings). 

BROILED FISH 

Grease broiler, place fish skin side down on broiler after it 
is split (or boned), season with salt and pepper and spread with 
butter and cook under flame 10 to 20 minutes. 

FRIED FISH 

Cut up in pieces, roll in flour, meal and salt mixed and fry 
in a hot frying pan with lard, or lard and butter, and eook 10 to 
20 minutes; or if preferred, plunge in hot lard and cook like 
doughnuts. Cook brown, turn once. 

FISH TURBOT 

One pint milk, 1 pint cream, 4 tablespoons flour, 1 cup bread 
crumbs, 4 or 5 lbs. of fish, (whitefish or trout). Boil the fish 
and take out all the bones. Thicken the milk and cream with 
the flour, grate in a little onion, season with salt and pepper. 
Let the sauce cool. Put a layer of the sauce in a greased bak¬ 
ing dish, then a layer of fish. Put last layer of sauce with bread 
crumbs on top. Bake about 1 hour. 

FISH CHOWDER 

Fresh cod makes the best chowder, although common lake 
fish may be used. Cut into 2-inch pieces. Fry some slices of 


23 



salt pork crisp in an iron pot, take out and chop fine, leaving 
the fat. Put a layer of fish into the fat, then a layer of split 
crackers, then fine bits of the pork, some thick slices of peeled 
potatoes, some chopped onions and pepper, then another layer 
of fish and repeat the other ingredients. Cover with boiling 
water and cook y 2 hour. Skim it out into the dish it is to 
be served in. Thicken the gravy with flour, add a little catsup, 
boil up and pour over the chowder. 

A GOOD WAY TO SERVE CANNED SALMON 

Turn out upon a plate, keeping as whole as possible; steam 
till hot, turn upon a hot platter, garnish with hard boiled eggs, 
sliced, and slices of lemon and parsley. Serve with drawn but¬ 
ter sauce with hard boiled eggs chopped in it, and a little lemon 
juice. 


HOT SALMON LOAF 

One quart can salmon, y 2 cup rolled crackers, 1 tablespoon 
butter, 3 well beaten eggs, salt and pepper; steam 1 hour; cover 
with a rich, drawn butter gravy, with a can of mushrooms 
cooked in gravy, or served without gravy. 

TIMBALES OF SALMON 

One can salmon, 2 tablespoons cream, whites of 4 eggs; mash 
up salmon, add 10 tablespoons milk, and 6 tablespoons of dry 
and rolled bread crumbs; and add whites of the eggs stiffly 
beaten the last thing. Put in timbale mold, buttered, and place 
them in a dripping pan and surround them with hot water half 
way up and poach in oven 20 minutes. Serve with drawn but¬ 
tered sauce. It is good flavored with lemon juice. 

PLANKED FISH 

Procure an oak or hickory plank the size of your oven and 
an inch and a half or two inches thick. Soft woods will give 
an unpleasant taste to the fish. Heat the plank and then paint 
over with butter or oil and lay the fish skin down and tack to 
the plank with a few tacks. Make a dressing of 2 table¬ 
spoonfuls of butter, y 2 teaspoonful of salt and a little cay¬ 
enne pepper; add to this after the butter is melted the juice of a 
half a large lemon. Paint over the fish with this sauce and put 


24 


it into the oven and cook for 35 or 40 minutes until a 
golden brown. Remove from the oven and garnish the board 
with white crepe paper and thin slices of lemon and parsley. 
Serve on the plank, or put mashed potato around fish or parsley 
as wished. 

SALT MACKEREL 

Freshen by placing in a pan of cold water; skin side up, over 
night. Before bedtime change the water, and rinse in the 
morning. Boil about 5 minutes in a frying pan; take up care¬ 
fully in a platter; have ready a cup of cream or milk with a 
spoon of butter, hot, and pour over the fish, or bake it in milk or 
cream a few minutes. 


DEVILED FISH 

One pint fish picked fine (any cold cooked fresh fish will do), 
1 pint milk, 1 cup bread crumbs, salt and pepper to taste and a 
little onion if liked and a pinch of cayenne pepper, 2 eggs. Mix 
the bread crumbs with the milk and eggs; put in a baking dish 
in layer with bits of butter and the seasoning upon each layer, 
bake 30 minutes till a nice brown, or bake or steam in cups. 
Canned salmon is fine to use. 

CODFISH 

CREAMED CODFISH OR CODFISH GRAVY. 

One cup of salt codfish picked into small pieces, cover in a 
stew pan with cold water, let it get hot then simmer (not boil) 
about 5 minutes, then drain in a strainer and keep there till 
gravy is made. 2 cups milk thickened with 2 tablespoons flour, 
1 tablespoon butter, a few dashes of pepper, then add the cod¬ 
fish, boil up once, take from fire and stir in quickly 1 beaten 
egg. Serve with either baked or boiled potatoes. 

CODFISH BALLS, No. 1 

Mash twice as much boiled potatoes as boiled salt codfish, 
mash both thoroughly; if a pint of codfish is used, add 2 table¬ 
spoons butter and 2 beaten eggs; beat altogether and make 
into round cakes and fry brown. If they are fried in the grease 
of fat salt pork they taste better than when lard is used. 


25 


MARY’S FISH BALLS 


Two lbs. codfish, cover with cold water and set on stove where 
it will keep hot, but will not boil, for 2 hours; change the 
water once; then remove the skin and bones and boil with 12 
good sized potatoes; when potatoes are done, pour off the 
water and mash all together, then make into balls; sprinkle a 
little flour over them and fry brown in a spider with piece butter 
as large as an egg; add more butter if necessary 

GRAVY FOR FISH BALLS 

Piece butter the size of an egg, 1 tablespoon flour, pint 
boiling water; boil a few minutes and add 3 hard boiled eggs, 
sliced. 


BAKED CODFISH 

One teacup codfish picked fine, freshened in cold water; 2 
teacups mashed potatoes, 1 pint milk, 2 eggs well beaten, butter 
the size of an egg, little pepper, mix well, bake ^ hour. 

CODFISH HASH 

Chop fine some boiled codfish with twice as much boiled 
potatoes; season to taste; add a little cream or butter and milk 
to moisten it and fry like meat hash, taking care not to make 
too moist. 


CODFISH AND DRAWN BUTTER GRAVY 

Take a good sized piece salt codfish and soak over night. 
Simmer or steam it nearly 2 hours to be real tender. Place upon 
a hot platter and serve with a good drawn butter gravy. Serve 
with either boiled or baked potatoes. The next morning, mash 
the codfish that is left, fine; then add the potatoes mashed, then 
the gravy. Add 1 beaten egg and moisten sufficiently with cream. 
Fry on one side ’till a nice brown, then brown the other side 
under the gas blaze or turn carefully and fry on the other side. 
This makes a good breakfast dish. 

FROGS’ LEGS, No. 1 

Skin as soon as possible. The hind legs are the only parts 
used. Fry a delicate brown in butter, season with a little salt 
and pepper. 


26 


FROGS’ LEGS, No. 2 


Roll in white of egg, then in crumbs and fry in deep hot 
lard. 


FROGS’ LEGS, No. 3 

Dip in batter as for fritters and fry in hot deep lard 




27 


ADDITIONAL KECIPES 


28 


GAME 


ROAST DUCK 

Draw, clean wipe dry, cut off wings at second joint. Stuff 
as for chicken or put in 3 cranberries and sprinkle with salt and 
pepper inside and out. Put in baking pan in very hot oven with 
a little water in pan. Bake 1 to 1% hours according to age. 
(If very tough steam awhile before baking). Make gravy out of 
the giblets, add water duck is baked in and thicken with flour. 
Baste duck while roasting often. Serve with jellies or any tart 
sauce. 


SQUABS OR PIGEONS 

Prepared and roasted or broiled same as chickens. 

QUAILS 

Rinse well, steam till tender. Dredge with flour, cover with 
butter, season with salt and pepper. Roast 15 minutes. 

PARTRIDGES 

Prepare and cover breasts with thin slices of bacon. Put 
in pan with a little water and butter. After baking y± hour 
remove bacon and cover with bread crumbs, then bake till brown. 

BREASTS OF PARTRIDGES 

Stewed same as fricasseed chicken 

RABBITS 

Clean, and cut into joints and soak in salt and water y 2 hour. 
Cover with cold water, add a grated onion and salt and pepper. 
Simmer till tender. Take out rabbit, put in dish to keep warm. 
Thicken gravy with flour after adding 1 cup cream or milk, 1 
tablespoon butter and 2 well beaten eggs and boil up once, and 
add a little lemon juice. 


29 



SQUIRRELS 


Same as rabbits. 

VENISON STEAK OR CHOPS 

Heat Yz cup butter to cover bottom of frying pan. Rub the 
steak over with a little flour, salt and pepper. Fry quickly, like 
steak, not well done. Make gravy by adding a little water and 
flour to the butter in pan adding 1 tablespoon of currant jelly if 
wished. 


ROAST VENISON 

Cut salt pork in strips and lay over top of roast. Roast 
in very hot oven till done medium rare. Baste often, thicken 
gravy. Serve with currant jelly 


30 


ADDITIONAL RECIPES 


31 


ADDITIONAL RECIPES. 


32 


POULTRY 


ROAST TURKEY 

Singe it. Draw it, being careful not to break the intestines. 
Cut oil pot from tail. Wash the inside of the turkey with 
several waters; adding baking soda, 1 teaspoonful to the last 
water. Wipe dry inside and out with a clean cloth. Rub the in¬ 
side with salt and stuff the breast and body with dressing (see 
dressing). Sew up the turkey with a strong thread and tie 
the legs and wings to the body, or instead of sewing up stuffed 
fowls, use toothpicks and lace up with string. Take out picks 
and string will fall off. Dredge with flour, sprinkle with salt 
and pepper. Place in a roasting pan with 2 cups of boiling 
water. Baste often. 

Roast 3 or 4 hours, when pierced by a fork and the liquid 
runs out clear, the turkey is done. If the turkey is old, steam a 
couple of hours before roasting, then roast enough to brown. 

GRAVY FOR TURKEY 

Put heart, liver (cutting off gall) and gizzard in boiling 
water, simmer till tender, then put thru a chopper, saving the wa¬ 
ter. Add chopped giblets and water to the water left in roasting 
pan. Thicken with flour. 

ROAST CHICKEN 

Prepare and stuff as for turkey. Steam until tender if old, 
season with salt and pepper, place in a hot oven and roast until 
brown. Baste frequently with the water which was used for 
steaming. Make gravy of the same, as for other roast meats. 

FRICASSEED CHICKEN 

Cut up and cover with boiling water and cook till tender. 
Just before it is done season with salt and pepper; then take out 
the chicken and thicken with flour stirred in a little cold water 
till free from lumps. Cook till well done and pour over the 
chicken, adding steamed dumplings or halves of biscuits. The 
chicken is improved if it is fried a delicate brown before return¬ 
ing to the gravy. After it is cooked do not cover it tightly. 


33 



BROILED CHICKEN 


Take young chickens, after cleaning split in halves, spread 
upon the broiler, place under the blaze, sear one side, salt and 
pepper to taste, turn over and do the same upon the other side, 
cook till done. Place upon a hot platter, garnish with parsley 

SPRING CHICKENS OR BROILERS 

Split in half, singe, and after thoroughly cleaning and wip¬ 
ing dry, dredge with flour. Put in pan with butter and a little 
water and roast till tender; basting frequently. If only one 
broiler is needed, put in frying pan and cover and steam till 
nearly done; then take off cover and cook till water is gone and 
fry in the butter a nice brown. 

CHICKEN PIE 

Cut up and stew till tender, seasoning it, a large fowl or use 
left over chicken after taking out bones, pick the meat in pieces 
size wished. Thicken the liquid with flour and pour over chicken 
in baking dish. Make a rich baking powder biscuit cut small 
and place on top. Bake % hour or add biscuits on top that have 
been baked separately. 

PRESSED CHICKEN 

Boil the chicken till meat falls from the bones, salt just be¬ 
fore done. Take bones out, cut up fine, put in pan. Turn the 
liquor it was boiled in with 1 teaspoonful of gelatin dissolved, 
over the chicken. To garnish chicken when ready to mold, put 
in layers of hard boiled eggs between layers of chicken. The eggs 
will not turn dark if thrown into cold water immediately after 
boiling. 


CREAMED CHICKEN 

Two and one-half lbs. of chicken, 1 lb. sweet breads, 2 
small tablespoons flour, 1 can French mushrooms, 2/3 pint of 
cream, butter size of an egg, pepper and salt to taste (black and 
red pepper). Boil chickens the day before using, cut it up the 
same as for salad, using the skin if not too fat. Soak the sweet 
breads 1 hour in cold salted water, then put in boiling water 
and boil 20 minutes, then throw into cold water and let stand 


34 


till cold. Put on cream in double boiler, then when hot thicken 
with the butter and flour rubbed together. Cut mushrooms up 
into dice, also the sweet breads; mix chicken, sweet breads and 
mushrooms together; pour the sauce over and stir all together. 
Put in a greased baker, cover with crumbs and bake y% hour. 
Scatter bits of butter over top before baking. May substitute 
hard boiled eggs for sweet breads. 

CHICKEN A LA KING 
(Waldorf Style) 

Melt 2 tablespoons butter in blazer or frying pan, add y% 
green pepper chopped fine, and a cup of fresh mushroom caps, 
peeled and broken in pieces; stir and cook 3 or 4 minutes, add 
2 level tablespoons flour and % teaspoon salt and cook till frothy; 
then add 1 pint cream and stir till sauce thickens. Set over hot 
water and let stand. Add 3 cups of cooked chicken, cut in cubes, 
cover and let stand to become very hot. In the meanwhile cream 
y± cup butter, beat into it the yolks of 3 eggs, 1 teaspoon lemon 
juice and % teaspoon of paprika. Stir this mixture into the 
hot chicken and continue stirring till egg thickens a little. Serve 
on toast. 


JELLIED CHICKEN 

Two cups cooked chicken. 1 y 2 cups broth which has had 
grease removed. Green pepper chopped, parsley, pimento, onions 
cooked in broth. 3 hard boiled eggs. 2 teaspoons gelatin. Slice 
eggs crosswise. Put gelatin in broth, put eggs in bottom of 
mould, then chicken and broth. Then repeat until all is used. 
Serve with lettuce and mayonnaise, as salad 

WARNING 

Never cover cooked chicken or creamed chicken tightly as it forms a deadly 
poison. 


35 


ADDITIONAL RECIPES 


36 




MEATS 


TIME FOE BOASTING MEATS, ETC. 

Most persons like roast beef and mutton underdone, and 
less time is required for them than for veal or lamb. Allow 15 
minutes to the lb. for beef and mutton, and 15 minutes longer. 
For pork, veal, lamb or turkey allow 20 minutes to the lb. and 
20 minutes longer. Never put meats or chickens in cold water 
to clean them. Wipe them with damp cloth or sponge and rub 
salt and a little pepper over them. 

BEEF ROAST 

Wipe the meat with damp cloth, season, place in roasting 
pan and sear over under gas blaze or brown over in a very hot 
oven. Then add a little hot water around the meat, salt and pepper 
the meat to taste. Baste the meat by dipping the water from 
around the roast with a large spoon every 10 minutes. Add hot 
water as often as it dries away. (See gravies). 

YORKSHIRE PUDDING FOR ROAST BEEF 

1 pint milk, 4 eggs beaten very lightly, pinch of salt, 1 cup 
flour, mix flour and milk together, add salt and then the eggs, 
pour into a small baking pan, bake % of an hour. Cut in pieces 
and lay around the roast. 

BROIDED BEEFSTEAK 

Season well with pepper and place on a broiler under a gas 
blaze or over hot coals. Turn every 4 minutes and broil until 
cooked to suit the taste. A medium slice takes 15 to 20 minutes. 
Season with salt and butter when done. 

BEEFSTEAK FRIED 

It is said that steak should never be fried, but it is not 
always convenient to broil it. The following always tastes well: 
Cut up the fat and suet cut off from steak, put in the pan and 
fry out the fat, when smoking hot put in the steak, when browned 


37 



on one side turn over and sprinkle with salt and pepper. Cook 
until about 2/3 done, put on a hot platter; put a very little hot 
water in the pan, salt a little, stir, and pour round the steak, or 
cut the suet from steak and melt in pan and when smoking hot 
fry the steak in it. 

BEEFSTEAK AND ONIONS 

Prepare the steak in the usual way. Have ready in a fry¬ 
ing pan a few onions cut in slices and fried brown in beef drip¬ 
pings or butter. Put the steak on a hot platter and put the 
onions thickly upon the top of the steak. Cover and let it 
stand about 5 minutes, then send to table hot. 

BEEFSTEAK AND MUSHROOMS 

One slice of sirloin 1 y 2 in. thick, 1 can French button mush¬ 
rooms, 1 cup soup stock. Broil the steak, place upon a hot platter 
and pour over it the gravy. Gravy—Put soup stock in a sauce¬ 
pan, thicken with 1 tablespoon flour stirred into 1 tablespoon of 
melted butter. Stir in the drained mushrooms. Boil up till 
mushrooms are heated through. Season with salt and pepper and 
Worcestershire sauce and brown with caramel coloring, or kitchen 
bouquet. 

FILLET OF BEEF 

Into the bottom of dripping pan put 1 small onion sliced, 

1 small carrot sliced, a stalk of celery cut in pieces, 4 cloves, 

2 bay leaves. Put meat upon these ingredients; dredge with 
pepper, spread thickly with butter; add 1 teaspoon salt to |4 cup 
of water and pour into pan. Bake in hot oven 30 minutes. 
Baste with water from the bottom of the pan 4 or 5 times. Take 
up meat; add to pan 1 tablespoon of butter and brown; 2 table¬ 
spoons flour, 1 pint of hot water, boil up and strain into frying 
pan; add 1 pint of mushrooms and cook 5 minutes. Take from 
fire and add a little Worcestershire sauce, if liked, and pour 
around the meat. 


POT ROAST OF BEEF 

Take as many pounds as wished for roast of round or shoulder 
(3 lbs. or so). Brown in a little hot lard in frying pan; place in 
kettle, cover with boiling water, add 1 onion sliced and 1 tomato 
if wished, salt and pepper and kitchen bouquet. Simmer till 
tender. Take out and thicken the gravy. 


38 


STEWED BEEF SHANK 

(CHEAP BUT GOOD) 

One beef shank (upper part) cover with hot water; simmer 
till meat falls from bones. Season with onion juice, salt and pep¬ 
per when half done. Thicken a part or whole of liquid and serve 
with pieces of shank in gravy. Part of the liquid may be saved 
for soup. The meat can be used for hash or meat pie 

PLAIN HASH 

Take 1 pint cold cooked beef chopped fine, 1 pint chopped 
cold cooked potatoes, season well with butter, salt and pepper. 
Moisten with milk or water and fry about 10 minutes, stirring 
frequently. Serve with catsup 

BEEF PIE 

Make same as chicken pie 

MEAT HASH ON TOAST 

Take the remains of any kind of meat that are tender, re¬ 
move all bones and fat and mince fine with a tablespoon or two 
of celery or without (celery is the best with chicken or turkey) ; 
put it in a pan with a little water to moisten; heat thoroughly, 
season with a little butter, salt and pepper. Put this on slices 
of toasted bread, buttered. 

BEEF LOAF 

Same as Yeal Loaf. 

POT PIE 

Boil any kind of meat in plenty of boiling water for gravy, 
season with salt and pepper when nearly done. Steam dumplings 
y 2 hour before meat is ready. Put dumplings in a deep platter 
and turn meat and the thickened gravy over them. 

BEEFSTEAK WITH ONIONS 

Prepare steak in the usual way. Have ready some onions 
sliced, fried brown in beef drippings or butter. Dish the steak 
on hot platter, put onions over top, cover and let stand 5 minutes. 

For gravy, see Gravies 


39 


“BEEFSTEAK SMOTHERED IN ONIONS ” 


Cut 1 dozen onions into slices, fry a quarter pound of salt 
pork or bacon until all the fat is fried out, then take out the 
crackling; into this hot fat put the onions, fry and stir for 
twenty minutes over a good fire, then add a teaspoonful of salt, 
a dash of black pepper, and one cup of boiling water. Place over 
a moderate fire to simmer for ^ hour. By this time the water 
should have entirely evaporated and the onions should be a nice 
brown. Have ready a broiled steak, place it in the pan with the 
onions, cover it over the top with some of them, and stand in oven 
for 5 minutes. Then place the steak on a hot dish, heap the 
onions over and around, and serve 

HAMBURG STEAK 

One lb. chopped round steak, % cup dry finely ground 
bread crumbs, 1 egg, 1 cup of milk, or possibly a little more if 
not moist enough, 1 teaspoon salt and grated onion. Mix well 
and drop a tablespoonful in a place, into hot buttered frying pan 
or use hot melted beef suet. Fry quickly on one side till a crust 
is formed, and turn with a broad knife and fry upon the other 
side. Do not let them fry long or they’ll be dry. Serve on hot 
platter immediately 

STEAK A LA HUNGARY 

Take 1 lb. Hamburg steak, put 1 egg and % cup soft bread 
crumbs, a small onion grated, pepper and salt. Stir all together, 
and form it into a roll. In a saucepan with tight fitting cover, 
put sliced onion fried brown in butter, then the meat roll sur¬ 
rounded with sliced or canned tomatoes, cover and simmer gently 
so as not to break the roll for 30 minutes 

CREAMED DRIED BEEF 

See creamed codfish, make the same, using small pieces of 
chipped beef. 


BEEF TONGUE 

Wash a fresh tongue, simmer in boiling water till it can be 
easily pierced with a fork. Salt to taste. Set away to cool, then 
peel before using. 


40 


BEEF HEART 


Wash, cut out ventricles, soak'in cold water till blood is out, 
stuff if wished with dressing as for turkey. Roast an hour or so 
very slowly, thicken the gravy and serve with currant jelly. 
Good sliced cold. 


BOILED DINNER 

Put the corned beef in a large kettle of cold water early in 
the morning; boil and if it is very salty change the water; if in¬ 
tended for a twelve o’clock dinner, put in at ten o’clock a piece 
of sale pork, if liked, 1 to 2 lbs; at the same time wash beets very 
carefully and put them in; at eleven o ’clock peel and cut into 
three or four pieces some turnips; divide a cabbage in four parts 
lengthwise; boil % hour and then put in some good sized peeled 
potatoes. Beets will not injure the other vegetables if the skin 
is not broken or roots cut off; it is generally best to boil them 
separately. When they are done, take them up, peel them; take 
up the cabbage, drain it well and put in a vegetable dish. Serve 
the rest in separate dishes as there is hardly any platter large 
enough to hold all. Serve with horse-radish or some kind of 
bottled sauce 


VEGETABLE HASH 

Take a piece of the corned beef left from the boiled dinner* 
some of the beets, turnips and potatoes, and chop them all up 
and mix together, season to taste, and put in a frying pan with 
some butter and a little water and cook thoroughly. Serve with 
catsup. 


CORNED BEEF HASH 

Take equal quantities of cold corned beef and cold boiled 
potatoes, 1 pint of each chopped fine, moisten with 1 cupful 
sweet cream; season with salt and pepper to taste. Put into a 
frying pan with 1 tablespoon butter. Stir over the fire about 8 
minutes; do not let it burn. Then turn into a dripping pan, 
spread smoothly and leave in the oven about % hour. When it 
is ready to serve, fold like an omelette and turn into hot dish. 
Garnish with parsley and poached eggs, if desired. Sauce tc 
serve with the hash. 


41 


Tartar Sauce—Yolks of 2 raw eggs; % cupful of olive 
oil, juice of 1 lemon; 1 tablespoon vinegar, 1 tablespoon grated 
onion, a pinch of cayenne pepper, 1 cupful whipped cream, 1 
tablespoon capers, 1 tablespoon of chopped cucumber pickles. 
Beat the yolks and dry ingredients until very light and thick; set 
in a bowl of ice water while beating; add a few drops of the oil 
at a time until the dressing becomes very thick; then add a little 
vinegar. When the last of the oil and vinegar has been added, 
it should be very thick; then add lemon juice and whipped 
cream. Add the chopped ingredients the last thing; place on 
ice till ready to use. Corned beef cold, sliced makes a good 
luncheon dish. 

TURKISH PILAF 

Cook 1 cup rice in 3 cups water in double boiler until tender, 
the minute it is done take cover off and let steam escape. Put 
on platter with hollow in center, add prepared meat. 1 cup meat 
cut in dice 1 cup strained tomatoes seasoned highly with salt, 
pepper, a little grated onion and small piece of butter. 

FRIED TRIPE 

If pickled when bought, soak in warm water to get out the 
vinegar; if tough, parboil it. Press the water out between two 
plates dip in flour and fry in a hot pan with a little butter or 
lard until brown. For an invalid it should be fried without the 
flour and with as little butter as possible and not fried brown. 

ROAST VEAL 

Treat same as beef. Place a dressing of bread crumbs in 
one end of the pan ^ hour before roast is done. Make the dress¬ 
ing same as in the recipe for turkey dressing, omitting the sage 
if wished. 

ROAST VEAL WITH PORK 

Take a roasting piece of veal, slash it across every little ways, 
say 1 or 2 inches apart, and put in the gashes thin slices of salt 
pork. Place a dressing of bread crumbs in one end of pan in 
which the veal is roasted, % hour before roast is done. Make 
dressing same as for stuffing turkeys. 

VEAL CUTLETS FRIED 

Dip the veal cutlets into the beaten whites of 2 eggs, then 
into bread or cracker crumbs. Fry in hot lard. 


42 


VEAL CHOPS OR STEAKS 


Fry a few slices of salt pork and then fry chops in the fat. 
Serve with the pork. 

VEAL WITH DUMPLINGS 

Get a knuckle of veal, put in stew kettle, nearly cover with 
boiling water and simmer slowly till tender. Season with salt 
when nearly done. Take out the liquor and thicken with flour 
to make the gravy, season with pepper; add dumplings to the 
gravy poured around the meat in a large deep platter. 

The Dumplings—Make a good baking powder biscuit cut 
out the same, place in a perforated pie-tin, put in a steamer and 
put it over a kettle of boiling water and steam 20 to 30 minutes. 
Do this in time to be served with the stewed veal. 

YEAL BIRDS No. 1 

Slices of loin of veal about 1 inch thick, remove the skin, 
bone and fat. Pound till ^4 inch thick. Cut into slices 2% inches 
by 4 inches. Chop the trimmings fine, add 1 square inch salt 
fat pork to each square of veal. Add % as much cracker crumbs 
as meat. Season with salt and pepper, lemon juice, onion juice 
and a very little cayenne pepper. Moisten with 1 egg and a 
little hot water. Spread the mixture on the slices of veal nearly 
to the edge. Roll and fasten, either by tying or with skewers. 
Dredge with salt, pepper and flour. Fry till brown in hot butter. 
Cover with hot cream (or cream and milk) and simmer very 
slowly for 20 minutes. Serve on toasted bread. Thicken the 
cream with a little flour and pour over the bread. 

YEAL BIRDS No. 2 

Take slices of veal % inch thick and 4 inches square. Roll 
them up with pieces of bacon around them. Season and roast in 
oven. 

VEAL LOAF 

Three lbs. veal (raw) chopped fine and 1 lb. pork, 6 butter 
crackers rolled fine, 2 beaten eggs, salt, pepper and a little sage. 
Mix well together, put in a greased baking pan and baste occa¬ 
sionally while cooking. Bake 2 hours. 


43 


FRIED CALVES’ LIVER 


Take a few slices of bacon cut thin, fry till crisp. Take slices 
of the liver, roll in flour before frying, and put into the hot 
bacon fat and fry long enough to suit the taste. Pepper slightly. 
Do not salt as the bacon salts it sufficiently. Place upon a hot 
platter with bacon upon it. 

SWEET BREADS 
(To prepare) 

Wash thoroughly, put into boiling water, cook 20 minutes. 
Throw into ice water for y 2 hour or less. Carefully remove the 
skin with a silver fruit knife. Then they are ready to use for 
frying, croquettes, creamed, chicken, etc. 

FRIED SWEET BREADS 

After they have been prepared, dip into egg and bread crumbs 
and fry in deep lard. Garnish with slices of lemon and parsley. 

CREAMED SWEET BREADS 

Cut in small pieces, make white sauce (see gravies), season 
with a little nutmeg and kitchen bouquet, salt and pepper. Put 
sweet breads in dish or individual dishes with the sauce, putting 
bread crumbs on top. Bake brown. 

BRESLAU OF VEAL 

One pint cold cooked meat chopped, yolks of 3 eggs, y 2 cup 
bread crumbs, 1 cup milk, y 2 cup of stock or water, 2 tablespoons 
butter, 1 of chopped parsley, 1 teaspoon salt, *4 pepper, mix all 
well together, put into greased cups or molds, place in a tin with 
hot water half way up, bake y 2 hour. Take out of molds and 
serve with sauce. 

Sauce—One tablespoon butter, 1 tablespoon flour, 1 cup 
tomato juice. Melt the butter in a sauce pan, take it from the 
fire and stir in the flour, then add the tomato juice, cook till well 
thickened, then add salt and pepper. 

ROAST LAMB 

Same as beef. Serve with mint sauce 


44 


MINT SAUCE. 


One tablespoon chopped fresh mint; ponr over a little hot 
water, steep a minute or two; take from stove and add % teacup 
vinegar, 2 tablespoons sugar; serve cold; let stand 2 or 3 hours 
before using. 

DELICIOUS WAY TO ROAST LAMB 

Parboil a leg of lamb with 6 small onions in hot water. 
Then put in the oven to roast, scatter the onions over and 
around it. Put a part of the water it was boiled in around the 
roast, salt and pepper to taste. Baste with the remainder of the 
water. 


BROWN BREAST OF LAMB 

Wipe and trim the meat, cover with boiling water, simmer 
until tender. When done, slip out the bones and press under a 
plate till next day. Brush with beaten egg, sprinkle thickly 
with crumbs, to one cupful of which 1 teaspoon of melted butter 
has been added and well mixed through. Set in a quick oven 
till well browned, and serve with horseradish sauce. In a sauce¬ 
pan put 3 teaspoons of fine bread crumbs, 4 tablespoons of fresh 
grated horseradish, a pinch of salt and stand over hot water to 
heat. In a separate sauce pan scald 2 tablespoons cream, add 
a tiny pinch of baking soda and mix with the other ingredients 
before serving. 

BREAST OF LAMB 

Cut in square or diamond shape, pieces suitable size to serve. 
Boil in very little water until the bones can easily be removed, 
and those pieces that are too thick can be split. Season well, roll 
in crumbs, and fry a light brown. Garpish with fried potatoes 
and parsley. A very nice luncheon meat 

1 ‘ 

LAMB CHOPS 

They may be either broiled or fried in hot lard. 

For gravy (see gravies). 

LAMB OR MUTTON STEW 

Lamb or mutton may be cooked same as veal stew. 


45 


IRISH STEW 


Take beef or mutton and stew till tender, then add pieces 
of potatoes and onions, flavor with salt, pepper and a very little 
summer savory. Boil dumplings in it, or what is better and 
in no danger of burning, steam the dumplings, and add them 
when ready to serve. 

ROAST PORK 

Roast in a good hot oven with hot water in pan. Scatter 
over the meat pepper, salt and sage to season. Put dressing in 
the end of pan made same as turkey dressing. Serve with roast 
meat gravy. 


FRIED PORK WITH APPLES 

Fry pork chops or pork steak till well done. Slice sour 
apples across quite thick without peeling, fry in the hot lard till 
tender. Place around the pork on a platter. Serve hot. 

ROAST PORK TENDERLOIN 

Slit nearly in half and fill opening with dressing, same as 
for roast pork. Bake about % hour, basting frequently with 
water in same pan. 

FRIED PORK TENDERLOINS 

Cut the tenderloin 1 inch thick and pound until % inch. 
Fry in lard until brown. 

SOUSE 

Buy the hocks of pig’s feet; to clean thoroughly wash in hot 
water with a little soda, then boil until the meat falls off, remove 
the bones, salt well, put in a stone jar and cover with vinegar, let 
it stand, remove the grease from the top of the jar when cold; 
may be warmed as wanted or eaten cold. 

DUTCH DINNER 

Take equal parts of pork chops and beefsteak, lay in a long 
dripping pan, cover with raw sliced potatoes, and sliced onions 
on the potatoes. Salt, pepper and butter to season. In one cor¬ 
ner of the pan put a good dressing. Fill pan % full boiling water, 
let bake very slowly for 1% hours. 


46 


PLAIN BOILED HAM 


Place ham in cold water to cover and simmer y 2 hour, then 
change the water; always hot water when changing. If ham is 
very salty, change water three times. Simmer till tender, about 4 
hours. Leave in water till cold. Then skin. 

BOILED AND BAKED HAM 

Cut off rind, leaving as much of the fat as desired, put on in 
cold water to which has been added y 2 cup of brown sugar, a 
dash of vinegar and a few cloves (4 or 5). Cook % of an hour, 
then put in tireless cooker. Leave in over night. Bub over with 
brown sugar, then with bread crumbs, stick in a few cloves. Bake 
y 2 hour or maybe %, till nicely browned. Fine hot or cold. 

FRIED HAM AND EGGS 

Take one or two slices of uncooked ham, cover with cold 
water, bring to a boil and simmer 15 minutes. Then pour off 
water and fry slowly till done in hot lard. Take out meat when 
done on hot platter, and break in pan as many eggs as desired 
and fry slowly till white is set. Serve around ham. If boiled 
ham is used, just heat and brown a little 

BACON AND EGGS 

Fry slices of bacon till crisp. Take out and fry eggs in fat 
till white is set. Keep dipping hot fat over the eggs. 


47 












CROQUETTES 


CREAM SAUCE FOR MAKING CROQUETTES 

Put a tablespoon of butter and 1 tablespoon flour in a 
saucepan, stir until cooked smooth, add a cup of milk, cook till 
thickened; season with salt and pepper and flavor with onion 
juice. 


VEAL CROQUETTES 

Add a pint of chopped veal to the cream gravy, roll into 
round or oblong shapes, dip into beaten whites of eggs, then roll 
in crumbs and fry in hot lard. 

BEEF CROQUETTES 

Same as veal croquettes. 

SWEET BREAD CROQUETTES 

One pint chopped cooked sweet breads, 1 cup cream, 1 
tablespoon flour, 4 eggs, 1 teaspoon onion juice, 1 tablespoon 
lemon juice, 1 pint bread crumbs, 3 tablespoons butter. Thicken 
the cream with the butter and flour, add the sweet breads and boil 
2 minutes. Add 2 of the beaten eggs when taken from the fire. 
Add chopped parsley and the seasoning. Let stand till cold. 
Make into oblong rolls, dip into eggs and crumbs, fry in hot deep 
lard. 


HAM AND POTATO CROQUETTES 

Four cups mashed potatoes, 2 cups chopped boiled ham, 
both fat and lean, mix together and moisten with 2 beaten eggs. 
Make into balls then dip into white of beaten egg, then roll in 
crumbs and fry in deep hot fat. 

CHICKEN CROQUETTES 
Same as veal croquettes. 


49 




CROQUETTES WITH EGGS AND BREAD CRUMBS 


Take beaten eggs and bread crumbs moistened with cream 
or milk, season and add chopped meat, mix, roll and fry same 
as when used with cream sauce. 

SALMON CROQUETTES 

One can salmon, 6 potatoes boiled and mashed, 1 tablespoon 
butter; season with pepper and salt; mould into shape, dip into 
beaten egg, then in cracker crumbs and fry in hot lard or butter. 

POTATO CROQUETTES 

Two cups mashed potatoes, yolk of 2 eggs, 2 tablespoons 
cream, 1 spoon parsley, salt and pepper, teaspoon of onion 
juice, 1 teaspoon butter, grating of nutmeg. Put potatoes in a 
bowl, add beaten yolks, then the rest, mix well. Cook till it 
leaves the side of the stew pan. 

RICE CROQUETTES, No. 1 

One quart cold boiled rice, 2 eggs, make into balls with 
flour upon the hands, roll in egg and crumbs and fry in hot lard. 

RICE CROQUETTES, No. 2 

Two teacups of rice (cooked), % cup cracker crumbs, 1 
heaping tablespoon flour, % cup milk, 1 tablespoon butter, 3 
eggs, 1% teaspoon baking powder; salt to taste. Mix in small 
cakes rolled in crumbs, fry in hot fat. Served with white sugar 
syrup. 


OYSTER CROQUETTES 

Mix a quart of oysters with 1 cup of mashed potatoes; cut 
the mass up fine with a knife; add % lb. rolled crackers; season 
with butter, pepper and salt, and add the oyster liquor, adding 
milk if more moisture is needed. Make into small rolls, dip in 
beaten egg, then in powdered cracker and fry. 


50 


GRAVIES AND SAUCES 

FOR MEATS AND FISH 


APPLE SAUCE TO SERVE WITH MEATS 

Cook the peeled and cut up sour apples till very tender, 
then mash until there are no lumps, add the sugar with a 
little gelatine dissolved in warm water; 1 tablespoon of gelatine 
to 1 pint of sauce. Pour the sauce into a bowl or mold. Then 
when cold it will be stiff like jelly. 

TOMATO SAUCE 

One cup tomato juice, 1 tablespoon butter, 1 tablespoon flour; 
melt the butter, rub the flour into it, then add the tomato juice; 
cook till well thickened, season with salt and pepper. A few 
drops of onion juice may be added if liked. 

MINT SAUCE 

Chop tender mint leaves very fine; to 3 heaping tablespoons 
add 3 tablespoons powdered sugar, mix in sauce boat, add grad¬ 
ually 6 tablespoons of vinegar. It should stand two hours or 
more before using. 


BECHAMEL SAUCE 

One gill of cream or milk, 1 gill of stock, 1 tablespoon but¬ 
ter, 1 tablespoon flour, yolk of 1 egg, % teaspoon salt, *4 of pep¬ 
per, melt butter, add flour, mix well; add stock and cream. 
Put over fire and stir until creamy, add seasoning; take from 
fire and add yolks of eggs; serve immediately. 

DRAWN BUTTER GRAVY 

One cup water, 1 tablespoon flour, % cup butter; melt but¬ 
ter in a sauce pan, stir in the flour, then add the water; 
cook till thick; season with salt and pepper; add 2 chopped hard 
boiled eggs; serve with boiled or baked fish. Omit the eggs 
when desired. 


51 



WHITE SAUCE 


Two tablespoons butter, 2 tablespoons flour, 1 cup milk *4 
teaspoon salt, and a little white pepper; melt butter in sauce pan, 
stir in sifted flour, stir in milk; cook till thick; season. 

EGG SAUCE 

Made same as above recipe and add 3 shopped hard boiled 
eggs. 


BROWN SAUCE 

Slice 1 onion and fry in butter till brown, then cover the 
onion with gravy left from roast beef; add a little mustard, salt 
and pepper, and if liked 1 teaspoon Worcestershire sauce; boil 
up and if too thick, thin with a little stock or hot water; strain 
through sieve. 

RELISH FOR FISH 

Chop an onion and a good sized pickle together; add a 
little of the pickle vinegar. 

CUCUMBER RELISH FOR FISH 

Chop a good sized cucumber and put in a strainer to drain, 
and set on the ice to cool. Just before using mix with mayonnaise 
dressing. 


TOMATO GRAVY FOR LAMB CHOPS 
OR OTHER MEATS 

Strain either canned or fresh cooked tomatoes and put in 
pan where chops have been cooked and thicken a little with flour, 
add a grating of onion to flavor. If too much fat is left in pan 
for gravy pour off a part before putting in tomato juice. 

Tartar Sauce—Yolks of 2 raw eggs; half cupful of olive 
oil, juice of 1 lemon; 1 tablespoon vinegar, 1 tablespoon grated 
onion, a pinch of cayenne pepper, 1 cupful whipped cream, 1 
tablespoon capers, 1 tablespoon of chopped cucumber pickles. 
Beat the yolks and dry ingredients until very light and thick; set 


52 


in a bowl of ice water while beating; add a few drops of the oil 
at a time until the dressing becomes very thick; then add a little 
vinegar. When the last of the oil and vinegar has been added, 
it should be very thick; then add lemon juice and whipped 
cream. Add the chopped ingredients the last thing; place on 
ice till ready to use. 

CAPER SAUCE 

4 tbsp. butter. 1 large tbsp. capers. 

2 tbsp. flour. i/z pt. of stock of boiling water. 

Y2 tsp. salt. Ys tsp. pepper. 

Melt one-half of the butter, add the flour and mix until 
smooth. Add gradually the 1 cup of stock the mutton was cooked 
in, also salt and pepper. Cook until it thickens. Add the re¬ 
maining butter in small pieces, also the capers. 

SAUCE HOLLANDAISE 
(To serve with fish ) 

Mix 2 tablespoons butter and 1 tablespoon flour to a smooth 
paste; put in a sauce pan, add 1 cup of boiling water gradually, 
stirring all the while till it thickens and to keep from burning. 
Then add Y 2 teaspoon salt, a dash of pepper, the beaten yolks of 
2 eggs, the juice of Y 2 lemon, 1 teaspoon onion juice, 1 tablespoon 
minced parsley. Cook a minute and serve at once. (3 hard 
boiled eggs may be chopped and added if liked 

MAITRE D’HOTEL SAUCE 

Two tablespoons butter, 1 tablespoon of chopped parsley, 
1 teaspoon onion juice if liked, 1 tablespoon lemon juice, Yl tea¬ 
spoon salt; mix all these ingredients and knead well in a bowl. 
It should be perfectly smooth; serve with salt fish broiled or 
fried. 


TO MIX MUSTARD 

Boil some vinegar, take 4 teaspoons mustard, Y 2 teaspoon 
sugar, a little salt, 1 tablespoon melted butter; mix till smooth. 

FRENCH MUSTARD 

Three tablespoons mustard, 1 tablespoon sugar, stir together, 
then beat in 1 egg till smooth; add 1 cup vinegar, a little at a 
time, stir till smooth; set on stove, cook 4 minutes, stirring con¬ 
stantly. When cool, work in 1 tablespoon olive oil till smooth. 


53 


BOAST MEAT GRAVY 


After taking out meat put the pan on the stove with the 
water that was used around the roasting meat; have ready 
some flour rubbed smooth with a little cold water; season with 
salt and pepper; stir into the boiling water in the pan and cook 
well and strain into the gravy boat; serve hot. A little Halford 
or Worcestershire sauce improves the flavor for roast beef. 

GRAVY FOR FRIED MEATS 

After taking meat from pan put a little hot water, butter 
and salt and pepper into hot pan stir around and pour in platter 
with meat. Coffee in the place of water makes a good brown 
gravy for beef steak and does not taste. 


54 


EGGS 


BOILED EGGS 

Put in boiling water; boil 3 minutes if wished soft, 4 min¬ 
utes for medium. If wished hard, boil 10 minutes, but if they 
are boiled 30 minutes they are more digestible. Take out and 
put into cold water then take out immediately. 

POACHED EGGS No. 1 

Put water in a shallow sauce pan, put in y 2 teaspoon vine¬ 
gar. Let it get hot. Break eggs into a saucer and slip into 
the hot water, simmer till white is set. Take up carefully with 
egg spoon and place upon hot buttered toasted bread. 

There are egg steamers that are fine for eggs instead of 
poaching in water. Butter the dishes. 

EGGS ON TOAST No. 2 

Whip as many egg whites as wanted per person. Keep yolks 
in separate little dishes and toast slices of bread. Dip slices 
quickly in hot milk, place in dripping pan, keep the stiffly beaten 
whites upon each slice of toast, hollow in center and drop an egg 
yolk in each place. Put in a hot oven and bake till whites are 
set. Be careful about baking too long. 

SCRAMBLED EGGS 

Five eggs, 2 tablespoons milk, 1 teaspoon butter, a little salt. 
Put in a spider and keep stirring till cooked to suit. 

SHIRRED EGGS 

Separate the whites from the yolks of as many eggs as de¬ 
sired. Beat the whites to a stiff froth. Place on a platter well 
buttered or in shirred egg dishes. Make indentions in the whites 
and drop in the whole yolk of each egg. Bake in a slow oven 5 
or 8 minutes; season with butter and salt. 


55 



FRIED EGGS, WITH HAM 


Have plenty of hot fat in the frying pan, break the eggs in 
a saucer and slide them gently into the pan; when the white be¬ 
gins to set, tip up the pan a trifle and baste the eggs with the 
hot fat by pouring it over them with a spoon; this will cook the 
eggs on the top so it will not be necessary to fry them tough as 
leather on the bottom; remove from the pan, one at a time, with 
a pancake turner as soon as the whites are set. Serve with ham. 

BAKED EGGS 

Put cream or milk in baker and break in as many eggs as 
wished; season with salt and pepper. Bake slowly till set. Serve 
hot from pan. 

PLAIN OMELET, No. 1 

Four eggs, whites and yolks beaten separately, 1 tablespoon 
flour stirred into the yolks, a pinch of salt, 9 tablespoons milk, 
stirred in with flour and yolks of eggs; then whip the whites in 
lightly. Bake 20 minutes in a well buttered hot frying pan. 
Fold over double and take out upon a hot platter; serve imme¬ 
diately. This will serve four people. Increase the recipe for 
more. Any omelet can be spread with jelly, grated cheese, ham 
or anything liked to make an omelet to taste. 

OMELET No. 2 

Five eggs (or as many as wished) beaten separately till 
whites and yolks are stiff. Add 1 tablespoon water for each egg 
to yolks, and ^4 teaspoon salt. Fold in the beaten whites and 
pour into hot buttered omelet pan. Cook on stove 1 minute, then 
finish cooking in oven. Do not cook too much or it will be tough. 
Probably 7 to 10 minutes in all. 

CREAMED EGGS 

Boil 6 eggs 10 minutes; shell, cut in half, place on a platter 
and pour over them the following sauce or rule for cream sauce. 

Put 1 oz. butter, 1 tablespoon onion chopped fine over the 
fire, cook 1 minute and add 1 tablespoon flour, stir until smooth, 
add 1 cup of milk, boil up once, season with salt, pepper, 1 tea¬ 
spoon chopped parsley and 1 teaspoon lemon juice. Put in the 
oven for 5 or 10 minutes to heat through. One-half cup of 
finely chopped mushrooms may be added to the sauce if liked. 


56 


BEAUREGARD EGGS 
Five hard boiled eggs. Rule for Cream Sauce. 

Separate the eggs and put the yolks through a sieve. Chop 
the whites and put into the cream sauce; toast 5 pieces of bread. 
Put a layer of the white mixture over the toast, then a layer of 
the yolks, then the whites again and the yolks last. Put the 
platter in oven a minute to get yolks warm and sprinkle chopped 
parsley over the top; garnish and serve. 

DEVILED OR STUFFED EGGS 

Simmer 6 eggs 20 minutes, remove shells and cut in halves. 
Remove yolks, mash fine. Season with 1 teaspoon butter, a 
few drops of onion juice, salt, cayenne pepper, mustard and a 
few drops of vinegar; if liked % the quantity of chopped ham or 
tongue. Fill the whites with the mixture. For a picnic wrap 
each egg in oiled paper. 

ECONOMICAL OMELET 

Well beaten yolks of 3 eggs, add % cup of milk, 1 cup bread 
crumbs, which have been well softened in the milk, *4 teaspoon 
salt. Mix thoroughly, fold in the stiffly beaten whites. Turn at 
once into a well heated frying pan in which 1 tablespoon butter 
is melted; cook slowly till nicely browned. 

SCALLOPED EGGS 

Hard-boil 12 eggs; slice them in rings; in the bottom of a 
large well-buttered bakingdish place a layer of grated bread 
crumbs, then one of eggs; cover with bits of butter and sprinkle 
with pepper and salt. Continue thus to blend these ingredients 
until the dish is full; be sure, though, that the crumbs cover the 
eggs upon top. Over the whole pour a large teacupful of sweet 
cream or milk and brown nicely in a moderately heated oven. 



ADDITIONAL RECIPES 


58 


VEGETABLES 


Most vegetables are better steamed than boiled. After wash¬ 
ing vegetables, lay them in cold water till time to cook. Vege¬ 
tables which grow below ground should be put into boiling salted 
water to cook, and taken up as soon as done. Vegetables which 
grow above ground should be salted when nearly done. 


MASHED POTATOES, No. 1 

Peel, cut to size and cook tender, about % hour; drain; mash 
fine with a wire potato masher; season with butter and salt; pour 
in Yz cup of cream or milk for a family of half a dozen persons. 
Take up in a covered dish; sprinkle a little pepper if liked. 

MASHED POTATOES, No. 2 

Potatoes, to be light and flaky, need to be whipped. Cook 
them whole, pouf off the water, add the seasoning, butter and 
milk, and turn into a suitable vessel and beat *4 of a minute with 
egg beater, or until they become light and flaky. Thus prepared 
they are pronounced “the most beautiful and delicious mashed 
potatoes ever made.” Care should be taken not to overwhip them 
or it will work up the starch and make them pasty. 

POTATOES BOILED IN JACKETS 

Wash well, cut an end off; this makes them mealy. When 
done, pour off the water and set on back of stove with a towel 
over them. 


POTATOES FRIED 

Pare and slice the potatoes thin, cut them if you like in 
small fillets, about *4 of an inch square and as long as the 
potato will admit; keep them in cold water till wanted, drain, then 
drop them into boiling lard; when nearly done take them out 
with a skimmer and drain them, boil up the lard again, drop the 
potatoes back and fry till done; this operation causes the fillets 
to swell up and puff out; sprinkle with salt and serve very hot. 


59 



NEW POTATOES 


Wash, scrape, boil 30 minutes, turn off water and add a 
little salt. Cover with cream sauce or butter and chopped parsley. 

STEWED POTATOES 

Chop up some cold boiled potatoes; put into a sauce pan with 
milk or cream enough to nearly cover; stir to keep from burning 
and when the milk thickens it is done; salt and pepper and but¬ 
ter to taste. 

FAVORITE WARMED-OVER POTATOES 

Chop or slice cold boiled potatoes; put a little milk and butter 
in a frying pan, boil up, add the potatoes, cook, stirring occasion¬ 
ally, season with salt and pepper and butter. Cook till milk is 
thickened. 

WARMED-OVER MASHED POTATOES 

Roll into small cakes by using flour to help form them, not 
to mix any with the potatoes; glaze over with beaten egg; place 
on pie plates and bake them till of a delicate brown color. 

STUFFED POTATOES 

Six large smooth potatoes, 1 tablespoonful of butter, salt and 
pepper to taste; wash the potatoes clean, being careful not to 
break the skin; bake 45 minutes; then with a sharp knife cut into 
2 lengthwise or take out a piece of skin and try to keep them 
whole; scoop out the potatoes with a spoon and mash light and 
fine; add the seasoning, butter and milk. Put in oven till hot. 

BAKED POTATOES 

Potatoes are either baked in their jackets or peeled. They 
should not be exposed to a fierce heat, which is wasteful, inasmuch 
as it makes the vegetable scorched and a good part of it uneatable. 
They should not touch each other in the oven. Be particular 
to wash and brush them when baked in their skins. When pared 
they should be baked in a dish as an accompaniment to roast meat, 
and fat of some kind added to prevent the outside from becoming 
burnt. Boil pared potatoes 10 minutes in salted water, take out 
and put in roast pan. They should be served promptly when 
done, and require an hour to bake. 


60 


HASHED BROWN POTATOES 

Boil the potatoes until they are tender, but not mealy; the 
waxy potatoes are better than the starchy potato for this purpose. 
Drain the potatoes and let them get perfectly cold. Chop very 
fine; season with pepper and salt while chopping. Put just 
enough fat or cooking oil in a frying pan to keep potatoes from 
burning. Put in a layer of potatoes about y 2 an inch thick, 
pressing them down in a smooth, compact mass. Set on the 
range where they will cook slowly for about 15 minutes. When 
a rich, even brown on the bottom take a flexible knife and fold 
the potatoes over as you would an omelet; turn out on a hot 
plate and garnish with a little parsley 

POTATO SOUFFLE 

Boil 4 good sized mealy potatoes, press through a sieve, scald 
in a sauce pan y 2 cup of milk, and 1 tablespoonful of butter, 
add to the potato with a little salt and pepper; beat to a cream 
yolks of 4 eggs; add 1 at a time, heating thoroughly, drop a 
pinch of salt into the whites and beat to a stiff froth, add them 
to the mixture, beating as little as possible; have ready a well 
greased baking dish large enough to permit the souffle to rise 
without running over; bake 20 minutes in a brisk oven; serve 
at once in a dish in which it was baked. 

SARATOGA FRIED POTATOES 

Cut nice potatoes into very thin slices, put them into cold 
water with a small bit of alum added to make them crisp; let 
them stand a few hours, or over night; rinse in cold water, and 
dry them with a crash towel; fry them a light brown in boiling 
fat; when done sprinkle with salt. (Saratoga specialty.) 

CREAMED POTATO BALLS 

Cut the potatoes with a vegetable cutter into small balls the 
size of a marble. Boil in plenty of water with a sprinkling of 
salt, boil about 15 minutes. Then serve in a rich cream gravy. 

Gravy—One cupful of milk, 1 tablespoon butter, 1 tablespoon 
flour, salt, add a little minced parsley and add a little onion juice 
if liked. 


61 


CREAMED POTATOES 


Heat a cupful of milk, stir in a heaping tablespoon of butter, 
cut up in a tablespoon flour, stir until smooth and thick, pepper 
and salt, add two cupfuls of cold boiled potatoes sliced and a 
little minced parsley. Shake over the fire until potatoes are hot 
all through. 


POTATO CAKES 

Mix thoroughly with cold mashed potatoes left from dinner, 
the well beaten yolk of an egg, make into cakes as you would 
sausages, place in a frying pan with a tablespoon of fat, cover 
and fry 5 minutes, then turn and brown on the other side. 
Serve hot; make up after dinner ready for breakfast. 

SCALLOPED POTATOES 

Peel and slice thin raw potatoes; butter a baking dish, put 
in a layer of potatoes and season with salt, pepper and butter, a 
bit of onion chopped fine if liked, sprinkle on a little flour, put 
another layer of potatoes and seasoning, and continue till dish 
is filled. Pour a quart of hot milk over it and bake an 
hour. Cold boiled potatoes may be used the same, but requires 
less time to bake. 

LYONNAISE POTATOES 

Take 8 or 10 good sized cold boiled potatoes cut into dice; 
when ready to cook, heat some butter in a frying pan, fry in it 
1 small onion chopped fine until it begins to change color, put 
in the potatoes, sprinkle with salt and pepper, stir well, cook 
5 minutes, taking care not to break them; they must not brown. 
Just before taking up, stir in a tablespoon of minced parsley. 
Dry by shaking in a hot colander ; serve very hot. 

VIENNESE POTATOES 

Prepare a potato mixture, using 2 cupfuls of hot mashed 
potatoes; add 2 tablespoonfuls each of grated cheese and butter; 

teaspoonful of salt; 3 shakes of white pepper, 1 cup hot milk, 
yolks of 2 eggs, beaten; then the white of 1 egg beaten stiff 
and folded in; sprinkle the pastry board with flour; now roll 


62 


mixture into tiny balls, roll these into long shapes, thick in 
the center and pointed at the ends; lay on a greased pan so 
they will not touch each other; brush over with extra egg yolk, 
mixed with 1 tablespoonful milk; brown in a hot oven. Very 
good to serve with cold meats. 

SWEET POTATOES 

Wash clean and bake in a hot oven 1 hour, or place in a 
steamer over a kettle of boiling water from % to % of an hour, or 
cut in slices and fry in butter or lard in an agate potato fryer, 
or halve and quarter and bake in pan with roast beef, basting 
them often with the drippings. 

GLAZED SWEET POTATOES 

Wash and pare 6 medium-size potatoes. Cook 15 minutes 
in salted water. Drain, cut in halves lengthwise, and put in 
buttered pan. Make a syrup of % cup of sugar, 4 tablespoons 
water and 1 tablespoon butter; boil 3 minutes. Brush potatoes 
with syrup and bake 20 minutes basting with the remaining syrup. 

FRIED SWEET POTATOES 

Take cold cooked sweet potatoes, cut in large slices and brown 
each slice in butter in frying pan. Season, salt and pepper. 

POTATOES AU GRATIN 

Slice cold cooked potatoes and grate cheese over separate 
layers with bits of butter and seasoned with salt and pepper. 
Cover with milk and put bread crumbs on top. Bake. 

BOILED ONIONS 

Wash, peal and boil in hot salted water 1 hour or till done. 
Drain off water and pour in milk, season with pepper, salt and 
butter to taste, boil up and serve hot. Old onions take about 
2 hours to boil. 


FRIED ONIONS 

Slice and boil 10 minutes, and drain off water 3 separate 
times. Fry in butter or beef drippings, stir often, serve hot. 


63 


BAKED CABBAGE 


Cut the cabbage in small pieces and boil till tender in salted 
water; when cold chop it finely, add 2 beaten eggs, a little 
butter, pepper and salt, if it needs it, and 2 tablespoonfuls of 
cream; stir all vigorously, bake in a buttered pudding dish till 
it is brown on the top; serve hot. 


BOILED CABBAGE 

Peel off the outer leaves. Cut in halves to see that no worms 
or bugs inhabit it. Plunge into boiling water, boil till tender, 
salt after it is done. 


GERMAN CABBAGE 

Select a good hard cabbage of the drumhead variety. Cut 
it into strips as for pickling. Melt a good sized lump of butter 
in a sauce pan, throw in the cabbage and let it simmer until 
tender; then put in a medium sized onion stuck full of cloves, 
add sufficient water as to completely cover and let simmer gently, 
but steadily, for an hour. Just before serving add 3 tablespoon¬ 
fuls of vinegar. 


COLD SLAW 

Cut up and remove hard part of cabbage, and wash and chop 
fine. Serve with vinegar, a little sugar, and a trifle of mustard. 


HOT SLAW 

Chop up a cabbage and cook in hot water till tender. Drain 
in a colander, then add % cup vinegar, tablespoon butter, salt 
and pepper to taste. Heat together thoroughly, serve hot. If 
cabbage is cooked without a cover it will not scent the house much 


MOCK CAULIFLOWER 

Take white crisp cabbage, boil in salted water until tender, 
drain off water and add a little milk, boil up again and season 
with butter, salt and a little pepper. 




64 


SALSIFY, OR VEGETABLE OYSTERS 


No. 1—Wash and scrape off skin with a knife, and stew in 
hot water till tender; cut up in small pieces and make a thick¬ 
ened milk and butter gravy about the consistency of cream; stir 
in the vegetable oysters; cook till well heated through and 
serve hot. 

No. 2—Wash, scrape, boil and cut up in pieces about 2 
inches long and dip in an egg and flour batter and cook in hot 
lard—same as doughnuts—or in a little butter and lard. 

SPINACH 

Look it over carefully, wash in 4 waters, boil about *4 
an hour, drain through a colander and cut through with a knife 
while draining; season with salt, pepper and butter; boil 2 
eggs hard; slice and place on the top; serve hot. 

BOILED GREEN CORN 

Strip off husks and silk. Boil in hot water for 5 minutes, or 
steam till tender; salt just before it is done. Too long boiling 
or steaming toughens it. If any is left over after dinner, cut 
off from cob and heat in milk for next day’s dinner; season to 
taste. 

CORN FRITTERS 

To a pint of corn pulp add salt, pepper, sugar to taste, 
2 eggs and enough sifted cracker crumbs to hold the mixture 
together; add a teaspoonful of baking powder with the crumbs. 
Drop from a spoon in hot fat, making the fritters about the size 
of an oyster. Fry a nice brown. Drain on paper and serve 
with tomato sauce. 


CORN PUDDING 

One pint of green corn, cut from cob or canned corn, 1 cup 
milk, 2 tablespoons butter, 1 tablespoon sugar, 2 eggs well beaten, 
seasoning to taste. Pour into a well greased baking dish and 
bake a golden brown. 


65 


LIMA BEANS 


Stew in water in which a pinch of soda has been added; 
when done drain off water and pour in milk and season with 
salt and butter; boil up once and serve hot. 


SUCCOTASH 

Cooked Lima beans and cooked green corn cut off the cob, 
mixed boiled up in milk. Put in a little butter, salt and pepper 
to taste. 


BUTTER BEANS AND STRING BEANS 

Cut off ends of pods and strip off strings from sides. Cut 
pods in 2 or 3 pieces and boil in plenty of water 4 hours; season 
with salt, then drain off water and put in enough milk to cover, 
and put in a tablespoon of butter and season with salt and pep¬ 
per; boil up and serve hot. If preferred, thicken the milk to 
the consistency of cream, or put in cream instead of milk. Some 
prefer to have the beans dished up without any dressing and 
eat with vinegar. 


TOMATOES 

No. 1—Peel, slice, and serve with sugar and cream. 

No. 2—Peel, leave whole, serve with salad dressing. 

No. 3—Peel, cut up and stew in a very little water. When 
done, season with salt, pepper and butter. 

No. 4—Rolled crackers stirred in before serving is preferred 
by some. 

No. 5—Toast thin slices of bread, mash tomatoes fine, boil; 
season, and pour over bread just before serving. 


ESCALLOPED TOMATOES 

1 can tomatoes. Put into baking dish layer of tomatoes 
and one of cracker crumbs, not too fine, until dish is filled. 
Season with butter, salt and pepper; bake thirty minutes. 

Very nice served as a vegetable. 


66 


BAKED TOMATOES STUFFED 


Take 6 large tomatoes, cut off tops, do not peel; scoop out 
inside carefully, sprinkle with salt and pepper and stuff with any 
of the following: 

No. 1—Cup cold chicken or veal chopped fine; y 2 cup soft 
bread crumbs, 1 tablespoon butter, 1 cup cream. 

No. 2—1 cup grated corn, y 2 cup crumbs, 1 tablespoon but¬ 
ter, 4 tablespoons cream, 1 teaspoon sugar. 

No. 3—1 cup chopped cabbage, 1 onion chopped fine, y 2 cup 
crumbs, y 2 cup cream, 1 teaspoon sugar, 1 teaspoon butter. 

No. 4—1 cup chopped celery, y 2 cup crumbs, 1 tablespoon 
.butter, 4 tablespoons cream, 1 teaspoon sugar. 

Put in baking dish surrounded with water, bake y 2 hour. 
Serve hot. 

No. 5—Fill with cooked rice seasoned with 1 onion chopped 
fine and a little green pepper chopped. Then fry a few minutes 
in butter and add to the rice, and stuff tomato. 

TURNIPS 

Wash, peel, cut up, and boil in as little water as possible 
till tender; drain and mash fine; season with salt, pepper and 
butter. Or steam until tender; mash and season. See time 
table. 


DICED TURNIPS 

Pare, slice, cut in dice 1 inch square, boil till nearly done, 
in as little water as possible; to 1 quart of turnips, add 1 table¬ 
spoon sugar, salt to make it palatable; when they are boiled as 
dry as possible, add 2 or 3 spoons of cream and a beaten egg. 
and serve; or serve with white sauce. 


SUMMER SQUASH 

Wash and cut in pieces. Cook in a steamer or in a strainer 
placed over a kettle of boiling water for about 30 minutes. 
Mash and season with salt, pepper and butter. If watery, press 
out part of the juice. 


67 


HUBBARD SQUASH 


Choose sound ones with no soft spots. Break into pieces 
with a hatchet; take out shreds and seeds. Cook in a steamer 
or strainer placed over hot water about 60 minutes, or until 
tender. Scoop out inner part. Mash or rub through a colander. 
Season with butter, pepper and salt. Serve very hot. 

BAKED SQUASH 

Prepare the same as in above recipe. Stand the squash, skin 
side down, in a baking pan; bake in a moderately quick oven 
about 1 hour, or until tender. Dish on a platter, covered with a 
dainty napkin and send at once to the table. Season. 

BEETS 

Wash carefully, so as not to break off any of the roots; do 
not cut. Boil in plenty of water for 2 or 3 hours, or till tender, 
take up and peel off skin. Slice those needed for dinner, season 
with salt, pepper and a little butter, serve hot. Part of those 
left slice up into vinegar and serve as a pickle. Save some and 
chop up fine and fry in a little butter, stirring about till thor¬ 
oughly heated; season to taste and serve hot. 

BEET GREENS 

Wash young beets and tops till very clean and free from 
sand; boil in salted water for about % of an hour; take out 
and drain; season with salt, pepper and butter, serve hot. Or 
boil a piece of salt pork till nearly done, then put in the beet 
greens and finish cooking. 


PARSNIPS 

No. 1—Peel, boil and mash, season with salt, pepper and 
butter to taste; serve hot. 

No. 2—Boil till tender, peel and cut into pieces about the 
size of a thumb and dip into a batter made of eggs and flour 
salted, and fry in hot lard same as doughnuts. 

No. 3—Boil, peel and slice lengthwise in thin slices, and 
fry brown in butter or butter and lard; season to taste; serve hot. 

No. 4—Make mashed parsnips into cakes, dip into egg and 
bread crumbs and fry. 


68 


STUFFED GREEN PEPPERS. 


Put the peppers in boiling water for 5 minutes, after slicing 
off top and taking out seeds. 

No. 1—Mix a cup bread crumbs, % cup chopped nut meats, 
1 teaspoon grated onion, salt and ^4 cup milk. Fill the pepper 
with buttered crumbs and bake hour. • 

No. 2—Fill with creamed cauliflower, with grated cheese 
sprinkled over the top. 

No. 3.—Fill with creamed green corn. 

No. 4—Filled with boiled rice and tomato well seasoned 
with onion. 

ASPARAGUS 

No. 1—Wash and cut off the tough parts, the rest in inch 
pieces. Leave out the tops and boil in hot water till tender; 
then add the tops and boil them a short time; salt just before it 
is done; when done drain off the water and cover with milk, add 
a tablespoon of butter and pepper to taste; let boil up and pour 
in a dish and serve hot. 

No. 2—Cook the same as above and pour over a few slices 
of toasted bread. 

No. 3—The milk may be thickened, if preferred, to a cream 
by stirring in a tablespoon of flour rubbed smooth in a little 
milk. 

No. 4—Cook asparagus whole and lay on slices of toasted 
bread and pour over it a drawn butter gravy. 

TO KEEP PARSLEY GREEN 

Take parsley and green celery leaves and run through a 
food chopper or chop in a chop bowl fine; then take a fruit can 
and put a good tablespoonful of salt in bottom of can, and then 
put parsley about 2 inches thick; again a tablespoonful of salt 
and parsley, and so on until the can is full; press down good. 
In doing this you will have green and fresh parsley all winter. 
Fine for soups and salads of all kinds. I have put it up for 
5 or 6 winters, and I never lost a teaspoonful and it stays green 
as grass. 

GREEN PEAS 

Shell, and put in enough boiling water to cover. Boil 1 
hour; add pepper, salt and butter, and serve hot. Some like 
milk added, but they taste better served in the water they are 
boiled in. 


69 


FRIED EGG PLANT 


Cut the egg plants in slices % inch thick, and soak ^4 an 
hour in cold salted water. Drain off the water, lay on a napkin; 
dip them in crumbs then in beaten egg, then again in the crumbs 
and fry in butter until a light brown. Have frying pan hot 
before putting in the slices. Keep in the water till ready to fry 
them or they will turn black. 

CAULIFLOWER 

Pick off the outer leaves cut off the stem close to the flow¬ 
erets. Wash well in cold water, then soak with the top down¬ 
ward in clear cold water for 1 hour. Stand it in a kettle of 
boiling water, stem downward, add a teaspoonful of salt, cover 
the kettle and boil 20 or 30 minutes, or until the cauliflower 
is tender. When done lift carefully from the water and stand 
in a round shallow dish. Pour over it cream sauce and serve. 

The flowerets may be broken apart, boil until tender and 
serve with cream sauce. 

BOSTON BAKED BEANS 

One quart and 1 pint beans (pea beans), soak over night; 
parboil 1 hour in the morning with % teaspoon soda; skim out 
and put in bean pot; put in the center 1 lb. salt pork. Fill 
around and on top with the rest of the beans. Put in % teaspoon 
ginger, ^4 teaspoon mustard, *4 teaspoon salt, 1 large spoonful 
molasses. Fill and cover with hot water. Cover and bake 8 hours. 
Keep watch and fill occasionally with hot water to keep from 
burning. Leave in pot and warm through in the morning. 

BAKED MUSHROOMS 

Take 1 lb. fresh mushrooms and place in casserole. Add % 
lb. butter cut in pieces. Cover and bake in oven 1 hour. Add a 
little salt when done. These may be added to thickened beef 
gravy and used with steak or tenderloin of beef roast. Also 
may be put through chopper and added to cream sauce with 
chicken croquettes. 


CARROTS CREAMED 

Wash, scrape and cook as many carrots as desired in boiling 
salted water till tender. Drain and cut in pieces, mix in hot 
white sauce. (See Sauces.) (Or serve with butter.) 


70 


CREAMED CELERY 


Wash, cut in pieces the outside stalks of celery. Boil in 
salted water. When tender, drain and serve in white sauce. 
(See Sauces.) 


BAKED BANANAS 

Peel and scrape off fibre and put in baking dish. 2 table¬ 
spoons butter, 2 tablespoons lemon juice, 4 tablespoons sugar. 
Pour over bananas and bake in hot oven 20 minutes. Baste 3 
times. 


71 


ADDITIONAL RECIPES 


72 


MACARONI AND CHEESE 
PREPARATIONS 


PLAIN BOILED MACAEONI 

Break it into short pieces, cover with boiling salted water 
and cook rapidly 30 minutes. Drain through a colander, plunge 
in cold water. Take out and cover with milk; bring it to a boil, 
add 1 teaspoon butter, season with salt and pepper. 

CREAMED MACARONI 

One-quarter lb. macaroni, 1 whole clove, small onion 
sliced, 1 dessert spoon salt, put into plenty of boiling water and 
boil for at least 1 hour. Drain, remove clove and onion. Make 
cream sauce of 2 tablespoons butter and 2 tablespoons flour and 
Yz teaspoon salt, 1 pint milk and pinch of cayenne. When it 
comes to a boil, add 2 tablespoons grated cheese; pour over 
macaroni; serve hot. 

MACARONI AND CHEESE 

Break up the macaroni in short pieces and boil in salted 
water till tender. Drain off water and place in a tin in layers 
with grated or thinly sliced cheese between each layer, with a 
little butter, pepper and salt. Put in enough milk to be even 
with top of macaroni; put on a few rolled cracker crumbs and 
bake till milk is dried out; serve hot. 

Stewed tomatoes may be poured over the macaroni instead 
of cheese and milk, and baked, or the cheese may be left in. 

MACARONI WITH TOMATO SAUCE 

Boil Yl box macaroni in small pieces until very soft in 
salted water; drain. Butter baking pan. Make alternate layers 
of macaroni, tomato sauce and 1 small cup of grated cheese. 
Cover top with crumbs and bake. 

Sauce— lYz cups tomato juice, 1 Y2 tablespoons flour, 1 Yz 
tablespoons butter. Salt to taste. 


73 



SOUTHERN WELSH RAREBIT 


Six eggs, beat whites as for sponge cake, 1 cup milk, 1 
tablespoon melted butter, 1 cup grated cheese, salt and pepper 
to taste. Bake half an hour, till it puffs up and browns. 

WELSH RAREBIT 

Toast slices of bread on each side, lay slices of cheese on 
the bread and set in the oven. When the cheese has melted 
enough to moisten the bread, serve. 

CHEESE RAMAKIN 

Two oz. or 1 cupful bread crumbs, % cup of milk, 2 table¬ 
spoons butter, 4 tablespoons grated cheese, yolks of 2 eggs, 
whites of 3 eggs, % teaspoon salt, a dash of cayenne. Cook the 
bread and milk to a paste, take it from the fire and add butter 
and cheese. Cook this until the butter is melted, then take 
from fire and put yolks of eggs in, then the whites and the salt. 
Bake in baking dish till set. 

CHEESE WAFERS 

Grate stale cheese over wafers or crackers and place under 
blaze of gas oven, and when cheese is melted they are ready to 
serve. If you do not use gas for cooking, place on long tin and 
set in oven till hot and cheese is melted; serve with salad. 


74 


CEREALS 


QUAKER OATS 

Two measures of water to 1 of oatmeal. Cook in a double 
boiler. When the water is hot put in % teaspoon of salt. Stir 
in the oatmeal thoroughly a little at the time, then cover and 
boil 1 hour without any stirring. Serve with cream and sugar. 

OATMEAL 
(Old Fashioned.) 

One cup oatmeal mixed with 4 cups boiling water, 1 teaspoon 
salt; cook in a double boiler 1% hours. Do not stir more than 
twice while cooking. 


CRACKED WHEAT 

One cup cracked wheat, 4 1 / 4 cups salted water. Cook in 
double boiler 4 hours. 


HOMINY 

One cup to 7 of salted water. Cook in steam cooker 4 hours. 

CORN MEAL MUSH AND FRIED MUSH 

When the water is boiling, salt it and scatter the meal in 
by the handful, stirring constantly. Make it a thick, smooth 
batter, and at the last stir in a good handful of flour, this binds 
it and makes it better for frying. Serve hot with milk or cream 
and sugar. For fried mush, pour into a greased bread pan 
and bake awhile. Cut in slices when cold, and fry in hot lard 
or butter to a nice brown; serve with syrup. 

CORN MEAL MUSH 

One and one-quarter cups corn meal. Add 1 % cups cold water 
slowly. Add 3 cups boiling water and 2 teaspoons salt. Cook 
in double boiler 1 hour. Stir over fire at first until thick. Cook 
2 hours. Mold any left and fry in morning. 


75 



GRAHAM MUSH 


Sift Graham meal slowly in boiling salted water, stirring 
briskly till it is thick as can be stirred with one hand. Cook 
in double boiler 3 to 4 hours. Serve with milk or cream and 
sugar. 


PLAIN BOILED RICE 

No. 1—One-half cup rice in salted boiling water. Boil in 
4 quarts of water; boil rapidly all the time without stirring; boil 
about 1 hour. 

No. 2—It may be cooked in a double boiler; use 1 quart 
milk to 1 cup rice and is much better put in milk to cook. It 
will not take more than half as much milk as water. Serve with 
sugar and cream. 

RICE PUFFS 

Rice puffs are wonderfully good. Place a pint of cold boiled 
rice, a cup of sweet milk, three beaten eggs, a tablespoonful of 
sugar, a teaspoonful of baking powder and a pinch of salt into a 
mixing dish. Stir together, then add enough flour to make a bat¬ 
ter. Drop spoonfuls of the rice mixture into hot fat, fry brown 
and drain on cloth to remove all possible grease. Dust with pow¬ 
dered sugar and serve hot. These make a delicious luncheon 
course. 


76 


ADDITIONAL EECIPES 


ADDITIONAL RECIPES 


BREAD, ROLLS, ETC 


WHEAT BREAD No. 1 

Take 3 pints of flour to 1 pint of wetting. The “wetting” 
may he either milk or water or half of each, but must be warmed. 
If milk is used, scald it and let it cool to a temperature of 75 
degrees, or pour boiling water in the milk and let the milk and 
water cool to the same temperature. The flour should not be 
so cold as to cool the wetting below 75 degrees. Dissolve one 
cake compressed yeast in one cup warm water; add this yeast to 
the wetting; salt to taste; add y% tablespoon lard and 1 of sugar 
and mix with flour in a large bowl or pan to a stiff 
batter; place the batter on a moulding board and knead 
to a stiff dough; work in all the flour necessary at this 
kneading. Some brands require more flour than others. 
Grease a large bowl or pan, put in the dough, and set in a warm 
place to rise; also grease the top of the dough. When it has 
risen sufficiently, knead with as little flour as possible to keep 
from sticking, form into loaves and put into greased tins, let it 
rise and bake. To test the oven throw a little flour in the oven; 
if it browns quickly the oven is all right; if the flour burns the 
oven is too hot. The fire must be hotter after the bread has 
been in 10 minutes. An ordinary sized loaf requires 45 minutes 
for baking. When taken from the oven brush the loaf over with 
milk and place where it will cool quickly or near an open window. 

HEALTH BREAD—No Kneading 

Specially good for people suffering from dyspepsia or sour 
stomach. The microscope shows that when we knead dough, 
we cover the small grains of starch in the wheat with gluten, 
which is also in the wheat, so that the heat of the oven cannot 
get at the starch as it should to change it into sugar. The result 
is, we are eating raw starch, which is hard to digest and not 
nourishing when we should be eating sugar which is easily di¬ 
gested and very nourishing. 

Here is the recipe. Take it home to the bread maker. 

For three loaves—One pint of milk, 1 pint of hot water, 2 
cakes of yeast, 1 tablespoon of lard, 1 tablespoon of sugar, y 2 
teaspoon of salt. Soak the yeast in 1 tea cup luke warm water 


79 



(don’t scald it). Take 3 quarts of patent flour (only 2 y 2 of 
Pillsbury’s). In cold weather warm the flour enough to take 
off the chill. Mix all together thoroughly, either with hand or 
spoon and let rise until very light. Then divide it into loaves 
and put into greased bread tins without any kneading, or any 
more flour. Let rise to top of tins, then put in hot oven to keep 
from rising too much and gradually let cool to the right heat 
and finish baking. 

For whole wheat bread use more sugar or molasses, if pre¬ 
ferred, but do not use as much flour as for white bread. Mix 
no stiffer than will drop slowly from spoon. 


WHOLE WHEAT BREAD 

Two quarts whole wheat flour, a quart luke warm milk, 1 
cake yeast, y% cup molasses, 1 tablespoon lard, 2 teaspoons salt. 
Dissolve the yeast in y 2 cup of the milk. Work the shortening 
with the flour, add the rest of the ingredients. The dough will be 
too soft to knead but must be thoroughly stirred. In the morn¬ 
ing stir well again and put in two greased bread tins and put 
in a warm place to rise till light. Bake 1% hours in a moderate 
oven. 

PETTYJOHN’S NUT BREAD 

Put 1 quart Pettyjohn’s breakfast food in a large bowl, add 
1 teaspoon salt, 1 tablespoon sugar, 1 pint luke warm milk or 
water. Dissolve 1 cake of yeast in y 2 cup luke warm water 
and add to mixture. Mix well with a wooden spoon, put in 
a warm place to rise till very light. To this add y 2 cup of 
filberts chopped and 3 cups flour. Mould on a well floured 
board, make into 2 loaves. Brush with melted butter. Let rise 
till double its size. Bake % of hour. 

WHOLE WHEAT NUT BREAD 

One coffee cup of milk and water. Dissolve y 2 cake com¬ 
pressed yeast, 1 tablespoon molasses, pinch salt. Mix as stiff 
as can be stirred with a spoon with whole wheat flour. Let rise 
over night. In the morning cut or stir it down, stirring in % 
cup of any kind of nuts, let rise in loaf and bake. 


80 


BROWN BREAD 


One pint sour milk, y 2 cnp molasses, y 2 , cup brown sugar, 
2 teaspoons soda, salt, 1/3 as much white flour as of graham. 
Mix as thick as for cake. Bake in slow oven. Raisins, currants, 
or nuts can be added if wished. 

NUT BREAD 

Three cups white flour, 3 teaspoons baking powder, *4 tea¬ 
spoon salt, y 2 cup granulated sugar, 1 cup nut meats coarsely- 
chopped, iy 2 , cups milk, 1 beaten egg; stir all together. Put 
in bread tin and let rise 25 minutes. Bake. 

BOSTON BROWN BREAD No. 1 

Two cups sour milk, y 2 cup molasses, 1 small teaspoon soda, 
salt, 1 cup Indian meal, 1 cup bread crumbs soaked in the sour 
milk, add enough graham flour till stiff enough to drop easily 
from the spoon. Put in baking powder cans, well greased, 
steam 4 hours, then bake in hot oven y 2 hour. Take immedi¬ 
ately out of the tins when done. 

BOSTON BROWN BREAD No. 2 

One quart bread crumbs soaked in 1 quart milk, add 2 cups 
Indian meal, 1 cup molasses, 1 teaspoon soda, y 2 teaspoon salt, 
Graham flour enough to drop from spoon (about 4 cups). Steam 
5 hours in baking powder tins. 

PARKER HOUSE ROLLS 

Two cups warm milk, 1 yeast cake, 2 cups sifted flour, 1 
teaspoon salt, 2 teaspoonijuls sugar, 2 tablespoonfuls melted 
butter and 1 egg; dissolve the yeast in a little warm milk; sift 
the flour into a bowl, add sugar and salt; make a hollow in 
center and put in the yeast and some of the milk; commence 
mixing it with the right hand; next add the egg, butter and 
the remaining milk; set in a warm place till very light; then 
work with sufficient sifted flour into a soft dough and let it rise 
till very light; then roll it out one inch in thickness and cut 
into rounds with a cake cutter; brush the rounds with melted 
butter, double them over and set in buttered pans one inch 


81 


apart; let them rise to double their size and bake to a fine golden 
color; while hot brush them over with melted butter. 

If rolls or raised biscuits are desired for breakfast, put a 
few away in the refrigerator, and take them out in the morning 
and let them rise, ten or more minutes before baking. 

TWO HOUR ROLLS 

Two cups flour, 1 cup milk, scalded. Let get luke warm. 
Add 1 cake yeast and 1 teaspoon sugar. Let rise until light. 
About % hour. Then add 1 tablespoon lard, 2 tablespoons 
melted butter, 2 tablespoons sugar, 1 teaspoon salt, 1 egg, beaten, 
about 2 Y 2 cups flour. Knead well, roll % inch thick and cut 
out. Let rise until light. Place three small pieces in each muffin 
tin for Shamrock Rolls. 

RAISED BISCUITS No. 1 

Take enough dough from bread dough to make 1 pan of 
biscuits. Roll out thin and cut with a small biscuit cutter, 
spread with soft butter and fold over. Let rise till light, bake 
till light brown. 


RAISED BISCUIT No. 2 

Take out enough from the bread dough when it is ready 
to knead into loaves for one loaf, and keep that for biscuits. 
Take out upon the bread board and add 1 egg beaten, 2 table¬ 
spoons sugar and butter size of an egg, and work that all through 
the, dough, using as little flour as possible. Roll out about % 
inch thick and cut with a very small biscuit cutter. Let rise till 
light and bake 20 minutes. If wished hot at meals place in 
the refrigerator as soon as cut out, taking them out a half hour 
before the meal. Let them rise till light, then bake. 

RAISED ROLLS 

Whites of 2 eggs in a bowl beaten light, 2 tablespoons sugar, 
scant % cup butter; cream butter and sugar together; 1 pint 
warm milk, scalded, 1 cake yeast, 7 or 8 cups flour. Dissolve 
the yeast in a little of the warm milk and mix all together and 
knead till it no longer sticks. It takes 3 hours to rise. Knead 
again and let rise. Then knead and roll out and make into 
small narrow rolls, rise, then bake 20 minutes. 


82 


COFFEE KUCHEN 


One quart bread flour, 1 pint milk, % cup butter, % cup 
sugar, 2 eggs, y 2 cake compressed yeast, a grating of lemon peel, 
y 2 cup of raisins, % teaspoon salt; put butter into the milk and 
warm to blood heat; add some of the milk to the flour, then add 
the dissolved compressed yeast, then the beaten eggs and the 
grated peel of half a lemon, then the salt; then add remainder 
of the milk and beat the whole 20 minutes, and last add seedless 
raisins and beat again. Set aside to raise to twice its size in a 
warm place; when light, take a little at a time and beat it 
and put in a pan an inch thick and let it rise till twice as thick, 
then spread melted butter over it and sprinkle with sugar and 
bake in an oven hot as for bread for about 20 minutes. 

DUTCH BREAD 

Very nice to eat at breakfast with coffee, at tea, or for 
lunch. One pint warm milk, a little salt, scant y 2 cup butter, 
scant y 2 cup sugar, even teaspoon cinnamon, y 2 cup English 
currants, y 2 cake compressed yeast, cream butter and sugar 
together; stir in cinnamon and add the warm milk, then the yeast 
dissolved in a little warm milk, then mold in all the flour needed 
to make a stiff dough; let this rise till light; then mold out 
into loaves and put in bread tins to rise; then bake. Mold all 
the flour to be used at the first kneading; when the sponge 
for white bread has risen, the sugar, butter, spice, currants, 
etc., may be stirred into some of it, and put to rise, but the first 
way makes the best. 

RIBBON BUNS OR CINNAMON ROLLS 

Take some bread dough when ready to make into loaves, 
and roll out thin and flat and cover with melted butter, dust 
with cinnamon, spread with sugar, cut into strips like ribbon 
and roll round and round and pinch the end close to keep to¬ 
gether. Let rise till light, brush over with milk and bake 20 
minutes. 

BAKING POWDER BISCUITS 

Two cups flour, y 2 teaspoon salt, 4 level teaspoons baking 
powder, mix; work in 2 teaspoons lard, add % cup of milk or 
enough to make soft dough. Turn out on floured board; pat to 
about y 2 inch thick, cut out and bake in hot oven about 15 
minutes. 


83 


QUICK BISCUITS 


Take above rule adding a little more milk and drop from 
spoon into greased gem pans and bake quickly. 

BLUEBERRY BISCUITS 

Take baking powder biscuit rule and adding a pinch of soda 
and 1 tablespoon of sugar and about 1 cup of fresh blueberries 
to the dry ingredients after the lard is in; add the milk, mix 
and take some in hand and form into biscuit with floured hands 
and put a little ways apart in pan. Bake in hot oven. 

JOHNNY CAKE 

One-half cup Indian meal, iy 2 cups flour, 1 cup sweet milk, 
2 tablespoons sugar, 2 eggs, 3 tablespoons melted butter, y 2 tea¬ 
spoon salt, 2 teaspoons baking powder. Bake y 2 hour in gem 
tins or thin loaf. 


QUICK COFFEE CAKE. 

One cup flour, y 2l cup sugar, 3 level teaspoons baking powder, 
y 2 teaspoon salt, % teaspoon cinnamon, y 2 cup milk, 1 beaten egg, 
4 tablespoons melted butter. Sprinkle with a little sugar, chopped 
nuts and cinnamon. Bake in hot oven. 

DATE GEMS 

Two eggs, 1 tablespoon melted butter, y 2 pint milk, y 2 tea¬ 
spoon salt, 1 y 2 teaspoons baking powder, 1 cup chopped dates 
(y 2 lb.) whole wheat flour. Cut dates up in small pieces after 
being well rolled in flour. Separate the eggs and put the yolks 
in the bowl, beat them and add the milk; then add the butter 
and salt, then enough flour to make a batter that will drop from 
the spoon; then add the dates; beat well, then add baking pow¬ 
der, then the well beaten whites. Bake in a hot oven 25 minutes. 

SALLY LUNN 

Rub a piece of butter as large as an egg into 3 cups of 
flour, add 1 tumbler of milk, 2 eggs, 3 tablespoons sugar, 3 tea¬ 
spoons baking powder, y 2 teaspoon salt; stir the baking powder, 
salt and sugar into the flour; add eggs, the butter melted and the 
milk. Stir all together. Bake in square tins and eat warm with 
butter. 


84 


1 MUFFINS 

One egg, % cnp milk, 1/3 cup sugar, iy 2 cups flour, 2 tea¬ 
spoons baking powder, melt butter size of small egg; mix and bake 
in gem tins, about 15 minutes. 

BLUEBERRY MUFFINS 

Cream together % of a cupful of butter and % of a cupful of 
sugar. Add 1 well-beaten egg and beat all together until it is 
very light. Sift 2 cupfuls of flour with 2 teaspoonfuls of baking 
powder and add to the first mixture, alternately, with 1 cupful 
of milk. Beat well, add 1 cupful of blueberries, turn into buttered 
muflin tins and bake 25 minutes in a moderately hot oven. 

ENTIRE WHEAT OR GRAHAM MUFFINS 

One cup white flour, 1 cup entire wheat or graham flour, y 2 
teaspoon salt, 2 tablespoons sugar, 4 teaspoons baking powder, 
1 egg, 1 % cup milk, 2 tablespoons melted butter; mix and sift 
dry ingredients. Add milk, beaten egg and melted butter. Bake 
in hot greased gem pans 25 minutes. 

CORN MEAL GEMS 

One-half cup corn meal, 1 cup flour, 3 level teaspoons baking 
powder, 2 tablespoons sugar, 1 tablespoon melted butter, y 2 tea¬ 
spoon salt, % cup milk, 1 egg. Mix and sift dry ingredients. 
Add milk gradually, beaten eggs and butter. Bake in a hot 
greased gem pan 25 minutes. 

POP OVERS 

Two cups flour, 2 cups sweet milk, 2 eggs, 1 teaspoon butter, 
1 teaspoon salt; bake in muffin tins filled half full 15 minutes 
in a hot oven. 


DRY TOAST 

Toast either thick or thin slices of stale bread. Scrape off 
any burned edges; butter while hot. Serve as quick as possible. 

SOFT TOAST 

Toast well, but not too brown, medium slices of stale bread; 
put them on a warm plate, sprinkle with a pinch of salt, and 


85 


pour upon them a little boiling water; cover quickly with an¬ 
other dish and drain off the water. Put bits of butter on the 
toast and serve at once while hot. 

MILK TOAST 

Toast % inch thick slices of bread a light brown. Dip into 
thickened milk gravy and put into a deep dish and place one 
slice upon another and pour gravy over it. 

Gravy—Boil 2 cups milk, thicken with 1 heaping tablespoon 
flour and 1 tablespoon butter, salt. 

CREAM TOAST 

Toast Yz inch thick slices of bread, butter while hot, pour 
over it hot cream or milk; serve immediately. 


86 


ADDITIONAL RECIPES. 


87 


ADDITIONAL EECIPES. 


88 


SANDWICHES 


PLAIN SANDWICHES 

Cream bread makes the best sandwiches. Butter while on 
the loaf, then cut off thin with a sharp bread knife. Butter only 
one of the two slices of bread. To make very nice cut off all 
the crust before slicing the loaf and cut into any shape desired 
after the sandwich is made. Rub the butter to a cream before 
spreading on the loaf. 

LETTUCE SANDWICHES 

Take some bread and butter it, lay a piece of lettuce over 
it, spread mayonnaise or cream or horseradish dressing on the 
lettuce, lay the other piece of buttered bread on top inverted 
and cut to the desired shape and size, trim off the crusts. 

FRENCH SANDWICHES 

Remove the skins from sardines and pick them up fine, add 
to them some finely chopped ham and some chopped pickle, mix 
all with mayonnaise dressing and spread between thin slices of 
bread and butter. 


HAM SANDWICHES 

Take 14 lb. boiled ham, chop fine, mix with a beaten egg, a 
little mustard, the less the better, and spread between the bread 
slices. 


NUT SANDWICHES 

Chop fine English walnuts and a little raw apple, if liked, 
mix with cream dressing, spread. 

JELLY SANDWICHES 

Butter one slice of bread, spread any kind of jelly liked upon 
the other slice; put together with jelly and butter between. 
Apple or quince jelly are the best jellies. Honey is good the 
same way. 


89 



SALAD SANDWICHES 


Spread chicken salad between slices. 

BOSTON BROWN BREAD SANDWICHES 
Butter two thin slices, put together. 

ONION SANDWICHES 

Take thin slices of graham or brown bread and place a thin 
layer of sliced onions, covered with cream salad dressing, be¬ 
tween slices. 


TOASTED CHEESE SANDWICHES 

Butter thin slices of bread, sprinkle grated cheese over both 
slices and put together. Cut in half and toast a delicate brown. 
Serve hot. 


CHEESE SANDWICHES 

Three tablespoons cream cheese, and % cup walnut meats 
chopped fine. Mix and spread between buttered slices of bread. 

PIMENTO CHEESE SANDWICHES 

Use prepared pimento cheese. 

DATE SANDWICHES 

Butter entire wheat bread, spread with ^4 cup dates and 
walnut meats chopped fine. 


90 


ADDITIONAL RECIPES. 


91 


ADDITIONAL RECIPES. 


92 


PANCAKES 


SUMMER PANCAKES 

Two cups sour milk, 2 eggs, salt, 1 teaspoon soda, 2 teaspoons 
melted butter, flour enough to make a medium thin batter, about 
2 cups. 


CORN PANCAKES 

Make as above, but add some grated sweet corn. 
BUCKWHEAT CAKES 

One cup milk, 1 cup water, some salt, a cake of yeast, buck¬ 
wheat flour; scald the milk by pouring on the cup of water 
boiling hot, dissolve the yeast in it when lukewarm; add the 
salt and flour, add 1 tablespoon of molasses and let rise over 
night. After using in the morning, put in a little more water 
and stir in more flour. Put in enough soda to sweeten it if sour. 
For the next day’s use add to the batter that is left the same 
ingredients except the yeast, and set away to rise. 

PLAIN PANCAKES 

Two eggs, a little salt, 2 cups flour, 2 cups milk, 2 teaspoons 
melted butter, 2 teaspoons baking powder. Bake on hot griddle. 

RICE PANCAKES 

Make same as above recipe, adding y 2 cup cold boiled rice. 
Bake on hot griddle. 

BLUEBERRY PANCAKES 

One cup sour milk, y 2 teaspoon soda, 1 egg, pinch of salt, 1 cup 
flour, 1 cup blueberries. Sift soda, salt and flour well together; stir 
in the sour milk, then the beaten yolk of egg, then the blueberries 
previously rolled in flour; lastly the beaten white of the egg. 
Fry on a hot griddle. Eat with or without syrup. For a large 
family double the recipe. 


93 



CORN PANCAKES No. 2 


One pint grated sweet corn, 1 cup flour, milk enough to make 
batter, 1 tablespoon melted butter, 1 egg, 1 small teaspoon baking 
powder, a little salt. Bake on hot griddle. 

CORN GRIDDLE CAKES 

/Turn 1 cup boiling water or milk on a ^ cup of Indian meal, 
add 1 cup cold milk or water, y 2 cup flour, 2 teaspoons of baking 
powder, 2 eggs well beaten, and 1 teaspoon salt; bake on a griddle. 


FRENCH TOAST 

Beat 2 eggs, add 1 cup milk, dip slices of bread quickly into 
the mixture, wetting both sides, then fry a light brown on a hot 
buttered griddle. Serve with white sugar syrup. 

WAFFLES 

Two cups sweet milk, 3 cups of flour, 1 teaspoon salt, 4 eggs, 
4 tablespoons melted butter, 3 teaspoons baking powder; add 
stiffly beaten whites of the 4 eggs last thing, and have waffle 
iron hot enough, but not to burn. Use y 2 of this rule for small 
family. 


FRITTERS 

The juice of 2 oranges and the grated rind of 1, 2 eggs, 1 
cup milk, 2 y 2 cups flour, 1 teaspoon baking powder, pinch of salt; 
fry in hot lard; eat with white sugar syrup. To make different 
fritters, leave out the oranges but take the same batter and stir 
in pieces of sour apples for apple fritters. For cocoanut fritters 
stir in desiccated cocoanut. Chopped pineapple stirred in the 
batter will make pineapple fritters. Sliced bananas will make 
banana fritters. 


GOLDEN HONEY SYRUP FOR PANCAKES 

Put 3 lbs. sugar and 1 quart of water in a kettle; boil till a 
good rich syrup, then take from the stove and add 1 lb. of honey 
to flavor it; mix well and strain while warm. 


94 


WAFFLES FOR THREE PEOPLE 


One and two-thirds cups flour, 2 heaping teaspoons baking 
powder, salt, l 1 /^ cups milk, 2 eggs beaten stiff, 2 tablespoons 
melted butter. Have waffle iron hot and well greased. Cook 8 
to 15 minutes. 


95 


ADDITIONAL EECIPES. 


96 


DOUGHNUTS 


“NEVER FAIL” DOUGHNUTS 

Cream 1 scant cup of sugar with butter the size of a hickory- 
nut; add yolks of 3 eggs unbeaten; and beat with spoon three 
or four minutes; add 1 cup of sweet milk, a pinch of salt, y 2 nut¬ 
meg, grated; add flour enough to handle with 3 heaping tea¬ 
spoons of baking powder, mixed with the first cup. 

Cut all out before commencing to fry in deep fat. When 
fried place on a paper to cool and absorb the fat. 

SOUR CREAM DOUGHNUTS 

Two-thirds cup sour cream, 1/3 cup sour milk, 2 eggs, 1 cup 
sugar, 1 teaspoon soda, salt, *4 teaspoon ginger, % nutmeg. 
Flour enough to roll. 

RAISED DOUGHNUTS 

Boil 2 potatoes, mash fine, pour boiling water over them 
until of the consistency of gruel, let cool, add 2/3 yeast cake and 
a little flour. Let rise till light then add y% pint sweet milk, 1 
cup sugar, 1 heaping tablespoon lard (not melted), salt, cinna¬ 
mon, nutmeg to taste; stir in flour till stiff; let rise again, then 
add y^ teaspoon soda dissolved in a little water. Pour out on 
moulding board, mix stiff, roll and cut out and let them rise on 
board until light, then fry in hot lard. They will take a little 
longer to fry than common doughnuts. 

TRIFLES 

Three eggs, 3 tablespoons pulverized sugar, 3 tablespoons 
melted butter, y 2 teaspoon baking powder, flavor with lemon; 
flour enough to roll; cut and fry in hot lard like doughnuts. 

CRULLERS 

Cream *4 cup butter and 1 cup sugar, add 2 egg yolks, 3 cups 
flour, 3 teaspoons baking powder, a little salt, 1 teaspoon vanilla, 
y 2 teaspoon cinnamon, y 2 teaspoon nutmeg, 1 cup milk. Mix 


97 




thoroughly and fold in the beaten whites of 3 eggs, add flour if 
necessary to roll out thin. Cut in oblongs and cut gashes through 
center lengthwise, put fingers in to separate. Fry in deep hot 
fat, drain and roll in powdered sugar. 


98 


COOKIES 


GINGER COOKIES 

One cnp butter, 1 cup molasses, 1 cup sugar, 2 tablespoons 
milk, 1 egg, 2 teaspoons soda, 1 teaspoon ginger, flour enough 
to roll, not hard; sprinkle with sugar before baking; roll thin. 

GINGER SNAPS 

Two cups molasses, 1 cup lard, 1 teaspoon salt, 2 teaspoons 
soda; place on fire and boil up once, then add enough flour to 
stiffen; 1 teaspoon ginger; roll thin. 

SUGAR COOKIES 

Three eggs, 2 cups sugar, 1 cup butter, 2/3 cup milk, 3 tea¬ 
spoons baking powder, cream butter and sugar, add eggs, then 
add milk, flavor with lemon, stir in flour, sprinkle with sugar 
before baking. 


COCOANUT COOKIES 

One cup butter, 2 cups sugar, y 2 cup milk, 1 cup desiccated 
cocoanut, 1 teaspoon baking powder, flour to roll; add a little 
lemon extract if wished. 

OATMEAL COOKIES 

One cup sugar, 1 cup lard, 2 eggs, 7 tablespoons milk, % tea¬ 
spoon soda, 1 teaspoon cinnamon, y$ teaspoon cloves, y 2 nutmeg; 
y 2 teaspoon salt, 1 cup raisins, 2 cups Quaker Oats, 2 cups white 
flour. Drop in greased pan, 1 teaspoonful at a time; bake in 
rather hot oven. 

FRUIT COOKIES OR HERMITS 

Three cups brown sugar, 1 cup butter or y 2 cup drippings; 
beat well together; 1 cup of sour milk with 1 teaspoon soda, 4 
eggs well beaten; 1 teaspoon cloves, 2 teaspoons cinnamon, 1 
teaspoon nutmeg, 2 cups raisins seeded and chopped a little. 
Flour enough to make a stiff batter that will drop off a spoon. 
Bake in a quick oven. 


99 



DROP COOKIES 


One cup sugar, 1 cup molasses, 1 cup butter, 1 cup boiling 
water, put on the stove and melt all together. When cool add 
2 even teaspoons soda, 1 egg, spice to taste, 4 y 2 cups flour, take 
Yz tablespoon, drop on buttered pan and bake. 

SPONGE COOKIES 

One cup sugar, 2 eggs, a little salt, 2 teaspoons lemon juice, 
2 teaspoons baking powder, flour; drop on tin from spoon; add 
a little lemon extract if wished. Bake quickly. 


100 



101 




























SALADS 


One’s own ingenuity will suggest to one how to invent dif¬ 
ferent kinds of salads from vegetables left from dinner. Cut 
up beets and celery, butter beans are good on lettuce with dress¬ 
ing. Chopped celery, olives, pickles, nuts, apples and so on for 
variety. 


PLAIN LETTUCE SALAD 

Slice hard boiled eggs, place on lettuce leaves on each plate; 
pour over it either cream or French dressing as liked or serve 
with vinegar and sugar. 

MIXED SUMMER SALAD 

Cut up 1 cucumber, y 2 dozen small radishes and a few 
slices of young onions, place upon lettuce leaves on each plate 
a portion of the mixed cucumbers and radishes and cover with 
either cream salad dressing or French dressing. 

CHICKEN SALAD 

Chop the white meat of chicken or cut with a knife or pick 
in small pieces with the fingers. The dark meat can be used 
but is not as delicate as the white meat. Mix the chicken with 
as much celery after it is cut up. Mix thoroughly with cream 
salad dressing, serve on lettuce leaves; serve as soon after put¬ 
ting on the salad as possible. 

CELERY AND EGG SALAD 

Cut up celery into small pieces, chop the whites of hard 
boiled eggs, mix same as cabbage salad. Serve immediately so 
the celery will be crisp and fresh. 

TOMATO SALAD No. 1 

Peel and slice ripe tomatoes, serve on lettuce leaves, pour 
over the slices the cream salad dressing. 


103 



TOMATO SALAD No. 2 


Peel ripe tomatoes, scoop out the inside with a silver spoon, 
fill center with chicken and celery mixed with the inside of to¬ 
matoes or with nuts and celery. Pour over cream salad dressing, 
serve on lettuce. 


TOMATO JELLY SALAD 

In a sauce pan put % a can of tomatoes, 1 bay leaf, 4 cloves, 
1 blade of mace, y 2 teaspoon of salt, % teaspoon of paprika or 
the same amount of white pepper and 10 drops onion juice. 
Simmer for 15 minutes and press through a fine sieve. Add 1/3 
box of gelatin which has been soaked in 1/3 cup of cold water 
and stir until dissolved. Add 2 tablespoons of tarragon vinegar 
and pour into wet moulds. When firm serve on lettuce 
leaves and garnish with mayonnaise. 

DATE SALAD 

Four or five leaves of lettuce, *4 lb. dates, *4 lb. blanched 
almonds. Break the lettuce in small pieces and mix with the 
dates and nuts chopped. Pour over it French dressing. 

PINEAPPLE SALAD 

One can sliced Hawaiian pineapple, arrange 1 slice on a 
plate of schredded lettuce. Take 2 cakes of Philadelphia cream 
cheese, mash until smooth like a paste, with French dressing. 
Take % of this mixture and spread on the slices of pineapple. 
Take the other % and beat in 1 pint of whipping cream, sweet¬ 
ened and not whipped very stiff. Pile this on top of salad, 
adding dash of paprika if liked. 

PINEAPPLE AND TOMATO SALAD 

One slice of canned pineapple served on lettuce leaf and 1 
slice of tomato upon the pineapple. Heap cream salad dressing 
with more whipped cream in the dressing than usual on the top. 

POTATO SALAD 

One quart of boiled potatoes cut in dice, 2 stalks celery cut 
in small pieces, 1 small onion chopped or slice onions without 
celery; 3 hard boiled eggs, sliced; mix with cream salad dressing, 
serve very cold on lettuce. 


104 


GERMAN POTATO SALAD 

Sliced boiled potatoes, and raw onions; fry slices of bacon 
(3 or 4), cut up into small pieces. Pour over all y 2 cup vinegar, 
y% CU P water, 3 tablespoons sugar, salt and pepper to taste, 
boiled together, and stir through the salad. Add cucumbers 
or radishes or both if wished. 

WALDORF SALAD 

One-half pint walnuts cut into little pieces, y 2 pint celery 
cut into dice, 1 pint apple dice; mix all together, mix with cream 
dressing, serve cold on lettuce leaves. 

FISH SALAD 

Cut in small pieces cooked white fish or trout or canned 
salmon; mix with lettuce picked or cut in small pieces. Mix 
with cream salad dressing, serve immediately when ready. 

A GOOD SALAD 

A few lettuce leaves, 4 slices of cucumber, 3 slices of onion, 
1 slice of tomato on top. Use French dressing or vinegar and 
sugar and salt alone. 

LOBSTER SALAD No. 1 

Cut lobster in good sized pieces. Chop hard boiled eggs 
rather fine, 1 teaspoon of onion and parsley minced fine. Serve 
with French dressing or cream dressing. 

LOBSTER SALAD No. 2 

Three cups of cold boiled or canned lobster or use y 2 celery 
and y 2 lobster. Stand in French dressing for y 2 hour. Mix 
with a little mayonnaise dressing. Put on lettuce and pour on 
the rest of the dressing. 

CABBAGE SALAD 

About an hour before using, shave fine sufficient cabbage 
to be covered by the dressing; put it on ice to crisp. Just before 
using, salt and pepper the cabbage, mixing it well ; then add the 
cold dressing, thoroughly mixing, and serve. Mix with boiled 
dressing. 


105 


COMBINATION FRUIT SALAD 


Use grapefruit, apples or oranges, bananas, grapes and pine¬ 
apples or grapes, nuts and celery, or any fruits and nuts desired. 
To be served with cream dressing, mayonnaise or boiled dressing. 
Omitting vinegar in dressing, using lemon juice instead. 

GELATIN SALAD 

Make 1 quart of Lemon Jelly. When it begins to thicken 
add pinch of salt y 2 cup chopped celery; 2 tablespoons chopped 
green peppers; y 2 cup shredded cabbage; 1 dozen chopped olives; 
2 pimentos, or use any of the combination fruit salads. 

Put in square pan and, when thoroughly chilled, cut in 
slices, or mold in individual cups and serve with mayonnaise on 
lettuce leaves with a few slices of radishes. 

CREAM SALAD DRESSING 

Yolks of 5 eggs, 5 tablespoons vinegar, 1 teaspoon butter, 
1 teaspoon salad seasoning, (mustard, pepper and salt) a little 
cayenne pepper if wished, juice of % a lemon, y 2 pint of whip¬ 
ping cream. Beat yolks till thick; put vinegar and 2 tablespoons 
sugar on to boil, add yolks, stir quickly till like custard, take 
from stove and add butter and seasoning. Put away when cool 
in ice chest, it will keep several days. When needed to serve 
whip cream and stir into the dressing and pour over the salad and 
mix well. 

A good way to use up yolks of eggs left over from white 
cake is to cook with vinegar in proportion of 1 tablespoon of 
vinegar to 1 yolk. A quantity of this can be kept in the ice 
chest a long time; use as needed. Never save it when it has 
been mixed with cream, it is often poison to people. 

FRENCH DRESSING 

One tablespoon lemon juice, 3 tablespoons salad oil, y 2 tea¬ 
spoon salt, y± teaspoon pepper. Put a slice of onion into the 
bottom of a bottle, pour in the rest and shake thoroughly. 

MAYONNAISE DRESSING 

Put the yolks of 4 eggs with 2 hard boiled ones into a cold 
bowl, rub these together as smooth as possible before mixing 
with the oil. A good measure of oil is 1 tablespoonful to each 


106 


yolk of raw egg. Beat into the yolks of eggs the oil drop by 
drop vigorously. When all the oil is used and has the appear¬ 
ance of jelly add 1 teaspoonful of salt, y 2 teaspoon of pepper, y 2 
teaspoon of mustard. Never add salt and pepper before the oil 
is used. Add gradually 2 tablespoons vinegar. This salad 
dressing should be placed in a bowl set in cracked ice while 
beating. If it looks curdled it is too warm and should be made 
cold, then mix again. Never mix with the salad till ready to 
serve. Whipped cream can be added if wished. 

\ 

SALAD SEASONING 

One teaspoon salt, y 2 teaspoon mustard, % teaspoon cayenne 
pepper, *4 teaspoon white pepper, mix a quantity of the mixture 
in those proportions and keep to use when making salad dress¬ 
ing so as to have always ready. 

CREAMED OR BOILED DRESSING 

Yolks of 2 eggs, 2 tablespoons softened butter, 3 small 
tablespoons sugar, y 2 teaspoon salt, ^4 teaspoon mustard, 1 
rounding tablespoon flour, 1 pinch cayenne pepper. 

Mix all together in double boiler and stir or beat well to¬ 
gether. Then add % teacup of cream, or cream and milk. Mix 
well, then add y 2 cup of good vinegar. Then cook slowly in 
double boiler, stirring constantly until consistency of good cream, 
and let it cool. ; j : , 

This dressing can be made in same proportions in larger 
quantities; will keep for a fortnight, in glass jars; and will serve 
other purposes, by adding whipped cream. 


107 



























CAKES 


GENERAL DIRECTIONS 

Measure everything carefully. Powdered sugar makes a 
lighter cake. Flour differs in thickening qualities. You have 
used too much flour when the cake rises, cracks and remains so. 
The oven can wait for the cake but the cake can never wait for 
the oven. Cakes with butter require a quick oven; without but¬ 
ter a moderate oven. Never move the cake or shake the oven 
before the center is set. Don’t take a cake out unless surely 
done. Run a broom splint through the center, if no dough ad¬ 
heres it is done. Or put your ear to the cake, if it ticks loudly 
put it back; if very faint it is done. When done, turn out gently 
on a cloth or sieve to cool. 

The word “cup” in this book means a common tea cup, 
holding Yz a pint. When in doubt use your judgment. 

In mixing a cake bring all the materials to the table; be 
accurate in measuring, a spoonful means as much rounded over 
the top as the spoon bowls underneath; never use a tin dish or 
metal spoon when mixing as the tin discolors the cake. Cream¬ 
ing the butter makes the cake more delicate than melting it. 
Fine grained cake can only be made by long beating. Put the 
whites in last and never beat the cake again after the whites are 
in. Always cream the butter and sugar together first, add the 
beaten yolks, then the milk, the flavoring, then the flour, beat 
vigorously and lastly stir in the whites. 

Always rub flour on fruit or nuts when putting them into 
a cake and add to the cake just before the whites are put in. 
Always sift baking powder into the flour. Baking is more im¬ 
portant than the mixing. Too cool an oven makes the cake 
coarse; too much baking will also make it coarse. Layer cakes 
require a hotter oven than a loaf cake. Sponge cakes require 
a cool oven. A piece of wrapping paper should turn golden 
brown in oven in 5 minutes for loaf cakes, then slightly increase 
the heat after the cake is well risen. For layer cakes the 
paper should brown in 4 minutes, and for angel food or sponge 
cake in 7 minutes. 

If the cake seems to bake too fast place some brown paper 
over the cake. A small dish of hot water placed in the oven 


109 



will prevent it from scorching. Never look at a cake for at 
least 5 minntes after it is in the oven as the cold air will 
cause it to fall. Grease your pan with lard then dredge it with 
flour, shake it out so as to leave a thin coating. Never grease 
your angel food tin, a piece of paper may be placed in the bottom 
of the pan. For baking an angel food the oven should be just 
warm at first and then increase the heat after the cake has risen 
to the top of the pan. Cake pans should be filled nearly 2/3 full. 

ANGEL FOOD No. 1 

Whites of 9 large fresh eggs, iy 2 cups of sugar; 1 cup of 
flour, y 2 teaspoon cream of tartar, pinch of salt added to eggs 
before beating, measure, sift the flour and sugar and set aside. 
Beat whites about y 2 then add cream of tartar and then beat 
stiff, then add gradually the flour and sugar by folding in not 
beating. Flavor with lemon, vanilla, and a very little almond 
extract. Bake 50 minutes, put basin of hot water in oven while 
cake is baking; the oven must be very slow. Frost when cold. 

ANGEL FOOD No. 2 

One large tumbler of flour, iy 2 tumblers fine granulated 
sugar, 1 even teaspoon cream of tartar, a little salt; sift the flour 
and sugar 4 times, whites of 11 eggs, bake very slowly about 45 
minutes; paper the bottom of the pan exactly to fit; grate a 
little lemon rind, squeeze in 1 tablespoon lemon juice, y 2 teaspoon 
vanilla, 2 drops extract of almond; bake in angel food tins. 

Frosting for Same—One and one-half tumblers granulated 
sugar, y 2 tumbler water, whites of 2 eggs, teaspoon vanilla, 
a little citric acid; a little rose and almond added improves the 
flavor. 


SUNSHINE CAKE No. 1 

Whites of 7 eggs, yolks of 5, 1 cup of granulated sugar, 2/3 
cup of flour, 1/3 teaspoon cream of tartar, pinch of salt; measure, 
sift and set aside flour and sugar; beat yolks of eggs thoroughly, 
then beat the whites about half, then add cream of tartar, beat 
stiff. Stir in sugar lightly then the yolks, then the flour, flavor 
to taste. Bake in Angel Food tins and bake about 40 minutes 
in a moderate oven. Put basin of hot water in oven while 
baking. 


110 


SUNSHINE CAKE No. 2 


Make same as Angel Food No. 2 with the addition of the 
yolks of 6 eggs. 


TO MIX SPONGE CAKES 

Beat the whites of the eggs very stiff, and the yolks until 
thick. Use an egg whisk instead of a Dover beater and they 
will be lighter on account of air bubbles. Sift the sugar into 
whites and keep beating. Add egg yolks and the flavoring and 
keep beating. Fold in the flour carefully but do not beat after 
the flour is stirred in or the cake will be tough. 

SUNSHINE CAKE 

Four whole eggs and the whites of 3 more, 1% cups fruit 
sugar, y z cup water, 2 cups flour, 1 heaping teaspoon baking 
powder, *4 teaspoon cream of tartar, 1 teaspoon lemon extract, 
a little salt. Beat yolks, sugar, water all together very briskly 
with egg whisk for 10 or more minutes, then add the whites 
beaten very stiff, add flavoring. Fold flour in lightly. Bake 
slowly 45 minutes. 

MOUNTAIN CAKE (Standard rule for all cakes) 

One cup sugar, 1-3 cup butter, creamed, add 2-3 cup milk, 2 
small cups flour, 2 teaspoons baking powder, 2 eggs, flavor and 
bake in layers or loaf. 


DATE CAKE 

One cup of dates cut up fine and put into 1 cup hot water. 
Add 1 teaspoon soda, let cool. Take 1 cup sugar and butter 
size of an egg, cream together. Add dates and 2 cups flour, 
1 cup chopped nuts, 1 teaspoon vanilla. Put in square tin and 
bake. 


CHOCOLATE BUTTER FROSTING 

Two cups powdered sugar, 3 tablespoons cocoa, % cup 
melted butter. Stir together and add enough cream to moisten. 

Flavor with vanilla. 


Ill 


LEMON SPONGE CAKE No. 1 


Into a level cup of flour put a level teaspoonful of baking 
powder, sift it. Grate off the yellow of a rind of lemon; separate 
the whites from the yolks of 4 eggs. Measure a scant cup of 
white granulated sugar and beat it to a cream with the yolks, 
add 3 tablespoons water then add the grated rind and 
a tablespoon of lemon juice. Stir until thick and 
creamy; now beat the whites to a stiff froth, then quickly 
and lightly mix without beating a third of the flour with 
the yolks, then a third of the whites, then more flour and whites 
until all are used. The mode of mixing must be very light, 
rather cutting down through the cake batter than beating it. 
Beating the eggs makes them light; beating the cake makes it 
tough. Bake it immediately until a straw run into it can be 
withdrawn clean. This recipe is especially nice for Charlotte 
Russe, being so light and porous. 

SPONGE CAKE No. 2 

One teacup sugar, 1 teacup flour, 1 tablespoon milk with 
the yolks and sugar, 1 teaspoon baking powder, 3 eggs, 1 tea¬ 
spoon lemon. 


SIX EGG SPONGE CAKE No. 3 

One cup sugar and 3 tablespoons cold water boiled together 
until clear; 6 eggs, yolks and whites beaten separately and then 
stirred together, after which stir in the boiling syrup; add 1 cup 
flour and 1 teaspoon baking powder; flavor to taste; do not 
grease your tin but rub it with paper; bake about 40 minutes; 
turn the tin over, letting the corners rest on something that will 
let the air under. 

DELICATE SPONGE CAKE No. 4 

Cup of sugar, 4 tablespoons of water, a pinch of salt, 3 
eggs, % teaspoon vanilla, % teaspoon lemon, 1 cup patent flour. 
Cook sugar and water together until it begins to thread; turn 
the hot syrup slowly into the well beaten whites of the eggs, beat 
while pouring in the syrup and for 15 minutes afterwards then 
add salt, vanilla and the well beaten yolks, beat all together 
thoroughly and cut in gently the sifted flour. Bake in a mod¬ 
erate oven about 40 minutes. 


112 


PHILADELPHIA SPONGE CAKE No. 5 


One cup pulverized sugar, 1 cup flour, 1/3 cup milk, 3 eggs, 
1 V 2 teaspoons baking powder. Beat the whites and yolks of 
eggs thoroughly and separately; add the white last; flavor to 
taste. Bake in a moderate oven. 

WHITE SPONGE CAKE 

Whites of 6 eggs, 1 cup powdered sugar, 1 cup flour, 1 tea¬ 
spoon baking powder, 1 teaspoon vanilla. Sift sugar and flour 
together three times with the baking powder; beat the whites 
of eggs to a stiff froth, add to the cake last, then the vanilla. 
Bake slowly. 

ROLL JELLY CAKE 

Three eggs beaten light, 1 cup sugar, 1 cup flour sifted 
with 2 medium teaspoons baking powder, y 2 cup water. Bake 
in thin sheets in large dripping pan. Take out on damp towel, 
spread with any desired jelly (grape jelly is good), roll while hot. 
Sprinkle with powdered sugar. 

LIGHTNING CAKE 

Put 1% cups of flour, 1 cup sugar, 1 level spoon baking pow¬ 
der in a mixing bowl. Take tin measuring cup, melt 1/3 full but¬ 
ter, drop 2 eggs into the cup, fill up with milk. Then turn into 
flour gradually, beating all the while till well stirred up. Flavor 
to suit. 

Add nuts or raisins and spices as wished. Frost as liked. 
Makes good layer cakes. 

WHITE CAKE FOR LAYER CAKE 
( An y cake desired can be used in layers) 

Whites of 6 eggs, 1/3 cup of butter, y 2 cup of milk, 1% tea¬ 
spoons of baking powder, vanilla, 2 cups of flour, 1 cup powdered 
sugar, white boiled frosting between the layers, filled with cocoa- 
nut, nut meats, figs, raisins, etc. 

NEW YORK IVORY CAKE 

Whites of 5 eggs, 1 cup of sugar, 2% cups of flour, y 2 
cup of butter, y 2 cup of milk, 1% teaspoons baking powder. 
Flavor with vanilla. 


113 


FEATHER CAKE No. 1 


One egg, 1 cnp sugar, 1 tablespoon cold butter, y 2 cup of 
milk, 1 y z cups flour, 1 y 2 teaspoon baking powder, flavor to taste. 
A nice plain cake to be eaten while fresh. 

FEATHER CAKE 

Cream ^ of a cupful of butter, gradually add 1 cupful of 
sugar, y 2 a cupful of milk, and 1 y 2 cupfuls of flour, mixed and 
sifted with two teaspoonfuls of baking powder; fold in the stiffly 
beaten whites of 2 eggs and add *4 of a teaspoonful of vanilla. 
Bake 40 minutes in a moderate oven. Cover with white frosting. 

ONE EGG CAKE 

One cup sugar, butter size of an egg, cream together, add 1 
well beaten egg and 1 cup milk, 2 cups flour sifted with 2 tea¬ 
spoon baking powder. Flavor to taste. 

ENGLISH WALNUT CAKE 

Bake a good white cake in a square tin. Frost the cake 
thickly. Press into the frosting walnut meats, 2 or 3 in a place, 
so as to cut the cake into squares. 

LADY CAKE 

One cup sugar, 1 cup flour, nearly y 2 cup butter, whites of 
5 eggs, flavor with almond and bake in flat pans. 

DELICATE TEA CAKE 

Whites of 3 eggs beaten to a stiff froth, 1 cup white sugar, 
y 2 cup butter, 1 cup sweet milk, 2 cups flour, 2 teaspoons baking 
powder, flavor with vanilla. 

WHITE MOUNTAIN CAKE 

The whites of 4 eggs, 1 y 2 cups sugar, y 2 cup butter, 2/3 cup 
sweet milk, 3 teaspoons baking powder, 2 cups flour, flavor to 
suit the taste. A good standard rule for layer cake; y 2 of rule 
for small cake. 

The Frosting—Whites of 2 eggs, a teaspoonful of lemon ex¬ 
tract, pulverized sugar to thicken. 


114 


QUICK COFFEE CAKE 


One cnp flour, y 2 cup sugar, 3 teaspoons baking powder, y 2 
teaspoon salt, y 2 teaspoon cinnamon, mix. Add y 2 cup sweet 
milk, 1 well beaten egg, 4 tablespoons melted butter. Spread in 
shallow pan, sprinkle thickly with sugar, cinnamon and chopped 
nuts. Bake in quick oven and serve hot. 

WHITE LOAF CAKE 

One cup granulated sugar, 1/3 cup butter, whites of 3 eggs, 
well beaten; y 2 cup milk, y 2 teaspoon vanilla, few drops almond 
flavoring, 1% cups flour, 2y 2 level teaspoons baking powder. 
Beat well. Bake 1 hour in slow oven. Fine for layer cake. 

CKEAM NUT CAKE 

One cup sugar, 1/3 cup butter, % cup milk, 2 cups flour, iy 2 
teaspoon baking powder, whites of 4 eggs, beaten to a stiff froth, 
and added last. Flavor. Bake in 3 round tins in hot oven. (See 
filling for Cream Nut Cake.) 

SOUR MILK CAKE 

One and one-half cups sugar, 2 eggs, 3 level tablespoons soft 
butter, 1 level teaspoon soda, 2/3 cup sour milk, 1 full teaspoon 
baking powder, 2 cups flour, vanilla. Take out 2 layers and 
into the remainder put 1 tablespoon molasses, 1 teaspoon cinna¬ 
mon, little nutmeg and cloves. Makes 3 layers in good sized 
square tins. 

Cream for filling—1 egg, 1 tablespoon flour, y 2 cup sweet 
milk, 1 tablespoon sugar, cook and add a few nuts and raisins 
chopped. 


COCOANUT PUFFS 

One cup desiccated cocoanut; y 2 cup powdered sugar, whites 
of 2 eggs, 1 y 2 tablespoons flour, drop on buttered tins and bake 
quickly. Flavor vanilla. 

HICKORY NUT PUFFS 

Two tablespoons flour, 2 oz. melted butter, 2 oz. sugar, whites 
of 2 eggs, 2 oz. nut meats chopped, 1 small teaspoon baking pow¬ 
der ; drop on buttered tins and bake quickly. 


115 


SPONGE DROPS 


Three eggs, y 2 cup pulverized sugar, pinch of salt, % tea¬ 
spoon vanilla, y% cup flour. Beat the yolks till thick and creamy; 
add salt and the flavoring and sugar; beat just enough to mix 
the sugar with the yolks, fold in the stiffly beaten whites and 
lastly cut the flour carefully in. Drop the mixture from tip of 
spoon on ungreased tin sheet. Sprinkle with pulverized sugar 
and bake in moderate oven about 8 minutes. Put together in 
pans with jelly or icing between. 

LADY FINGERS No. 1 

Four tablespoons sugar mixed with the yolks of 4 eggs, 
4 tablespoons flour, 1 teaspoon lemon, beat 4 whites to a stiff 
froth and stir in. Bake 20 minutes in lady finger tins in a slow 
oven. Flavor lemon. 

LADY FINGERS No. 2 

Beat 10 eggs and 1 lb. powdered sugar very light, add 1^4 
lbs. flour, sifted with teaspoon baking powder. A teaspoon of 
batter will make a “finger” in agate pan. If you have no pan 
press through a paper funnel on paper in biscuits 3 inches long 
and y 2 inch thick. Sift powdered sugar over and bake slowly. 
Fine when fresh and excellent in Charlotte Russe and other 
desserts. Flavor lemon. 

BOSTON MADELAINES 

One and one-half cups pulverized sugar y 2 cup flour y 2 cup 
corn starch, 1/3 cup butter, 2/3 cup milk, 2 teaspoons baking 
powder, yolks of 8 eggs; flavor with orange and vanilla or vanilla 
and almond. Cream sugar and butter then add the yolks beaten 
very stiff. Put the milk into the bowl and stir around to get all 
the egg, then add it to the butter, eggs and sugar, then stir in 
the flour, then the baking powder then the corn starch, flavor. 
Bake in small tins. Cover when done with a boiled frosting. 

GOLDEN LOAF 

Yolks of 8 eggs, 1 cup granulated sugar, scant y 2 cup butter, 
y 2 cup milk, 1%; cups flour, 2 teaspoons baking powder. Cream 
the butter and sugar, beat yolks stiff, then beat in the butter and 
sugar, then the baking powder, milk and the flour, flavor to taste. 
Bake in moderate oven. 


116 


POUND CAKE 


One lb. sugar, % lb. butter, beaten to a froth, 8 eggs, yolks 
and whites beaten separately, 1 lb. sifted flour; stir all together 
30 minutes or longer; flavor to taste. 

SUNNY SOUTH CAKE 

One-half cup butter, 1 cup sugar, 3 cups flour, yolks of 5 
eggs, iy 2 teaspoons baking powder; flavor with lemon. 

RICH CUP CAKE 

Three cups sugar, 1 cup of butter, 1 cup of sweet milk, 5 cups 
flour, 4 eggs, 2 teaspoons baking powder, 2 cups raisins, 1 cup 
citron; keeps a long time. 


CUP CAKES 

One cup of sugar creamed with y 2 cup butter or butter and 
lard mixed. Add yolks of 2 eggs, beat. Add % cup milk, 2 full 
cups flour, 2 teaspoons baking powder, and the whites of 2 eggs 
beaten with a pinch of salt. Add teaspoon of vanilla or lemon. 
Put just a little in each cup or gem tin. 

PORK CAKE 

One lb. salt pork, chopped fine, 1 lb. seeded raisins, chopped, 
2 cups sugar, 1 cup molasses, 1 teaspoon soda, season with nut¬ 
meg, cloves, cinnamon, salt. 1 pint boiling water, add chopped 
pork, flour enough to make as stiff as any fruit cake—about 6 
cups. Bake very slow. 

LADY WASHINGTON PIE 

One-third cup butter, 1 cup sugar, 2 eggs, y 2 cup milk, 1 % 
cups flour, 2y 2 teaspoons baking powder. Cream the butter, 
add the sugar gradually and egg well beaten. Mix and sift the 
flour and baking powder. Add alternately with milk to first 
mixture. Bake in round layer cake tins. Put raspberry jam 
or jelly between the layers and sprinkle the top with powdered 
sugar. 


117 


BOSTON CREAM PIE 


Cream—Put 1 pint of milk on to boil, break 2 eggs into a 
dish, add 1 cup sugar and 1 cup flour previously mixed; after 
beating well stir into the milk when commencing to boil; add 1 
tablespoon butter, stir one way until it thickens. Stir fast, be 
careful not to let it burn. When cool flavor with vanilla or 
lemon. 

Cake or Crust^-3 eggs beaten separately, 1 cup granulated 
sugar, iy 2 cups flour, 1 heaping teaspoon baking powder, y 2 
cup milk; bake in 2 medium sized pie tins; when done 
and cool split in half with a broad, sharp knife and spread the 
cream between each. Sprinkle over with powdered sugar 
through a sieve. Spread sweetened whipped cream over the top 
in fancy waves and scallops if desired and serve with rich straw¬ 
berry sauce or fresh berries in season pressed down into cream. 

HICKORY NUT CAKE 

One and one-half cups sugar ; 2 cups flour, 1 cup raisins, 1 
cup sweet milk, 1 cup hickory nuts, 2 tablespoons melted butter, 
2 eggs, iy 2 teaspoons baking powder. Flavor. 

ALMOND CAKE 

One and one-half cups sugar y 2 cup butter, 2 cups flour, 1 
cup almonds, whites of 4 eggs, % cup sweet milk, 1 y 2 teaspoons 
baking powder; bake on square tins. Flavor. 

WHITE FRUIT CAKE 

One cup butter, 2 cups sugar, 2 y 2 cups flour, whites of 7 
eggs, 2 teaspoons baking powder, 1 lb. each of figs, raisins, dates, 
blanched chopped almonds and % lb. citron. Chop all fine, seed 
the raisins, flour them well. After mixing cake add fruit last. 
This makes a large cake and should be baked very slowly. 

ORANGE JELLY CAKE 

Four eggs, leave white of 1 out for frosting, 1 cup of sugar, 
1 cup of flour, butter size of a walnut, 1 y 2 teaspoons baking 
powder, 3 tablespoons of milk, flavor to taste, bake in layers. 
Jelly:—Grated rind and juice of one orange, 1 cup of water, 
1 cup of sugar, 2 tablespoons of flour; put sugar and water on 


118 


the stove to boil; use a little of the water to moisten the flour, 
then thicken the rest; add grated yellow of rind and the juice; 
spread between layers when cold. Frost cake with the 1 white 
and 9 heaping teaspoons of powdered sugar 

FIG LAYER CAKE 

Cream 1 cup of sugar and 1/3 cup of butter till very light; 
add 3 eggs without separating, beating 5 minutes between adding 
the first 2 eggs and 10 minutes after adding the last egg. Add 

1 teaspoon vanilla and y 2 cup of milk. Sift twice 2 cups pastry 
flour with 2 even teaspoons of baking powder; add to the batter 
and beat vigorously until light and smooth. Pour into 2 
layer cake tins and bake in a quick oven 25 minutes. When done 
cool and fill with fig paste. 

The fig paste—Chop 1 lb. of figs very fine, add 1 cup of 
boiling water, y 2 cup of sugar and juice of y 2 lemon. 

CHOCOLATE CAKE 

One cup milk, 1 cup sugar, 2 cups flour, 1 tablespoon butter, 

2 teaspoons baking powder, 2 eggs beaten separately, y 2 cake 
Baker’s chocolate grated, or 4 tablespoons cocoa, y 2 cup mi lk, 
scant, heat with chocolate until smooth like paste, add the 1 cup 
sugar, let it cool slightly, then stir into the rest of the cake. 
Bake in layers, white frosting between, and on the top of cake. 
Flavor vanilla. 


DEVIL’S FOOD LAYER CAKE 

Two cups sugar, % (scant) cup butter, 3 eggs, 3 heaping 
tablespoons cocoa, y 2 cup sour milk, y 2 cup boiling water, 1 
level teaspoon baking soda, 1 rounding teaspoon baking powder, 
1 teaspoon cinnamon, y 2 teaspoon each cloves and allspice, 2 1 / 4 
cups pastry flour. 

Pour boiling water {y 2 cup) over cocoa and soda, dissolve 
and let cool, while mixing other ingredients. Cream butter to 
a waxy consistency, gradually beating in the sugar. Beat in 
1 egg at a time, whole, and until the grain of the sugar entirely 
disappears. Then add spices, sour milk, cocoa, soda, and water 
mixture, flour and baking powder; spices may be omitted. Use 
chocolate fondant filling. 


119 


BLUEBERRY GINGERBREAD 

One cup molasses, 1 cup sugar, 2 eggs, y 2 cup shortening, 
(butter and lard), 1 cup sour milk, 1 teaspoon soda, 1 teaspoon 
baking powder, ginger and cinnamon as liked, ^4 teaspoon salt, 
4 cups flour. When blueberries are in season add 2 cups of 
the berries rolled in flour. Cream the sugar and shortening to¬ 
gether; stir the sour milk and molasses together, stir in the 
creamed butter and sugar, add salt and spice, then the flour, 
then add the eggs beaten, lastly stir in the berries; put in large 
dripping pan; bake slowly in medium hot oven. Bake 45 min¬ 
utes. Use, leaving out the blueberries makes a fine ginger bread. 

CREAM PUFFS 

One cup water, y 2 cup butter, 1 cup flour, 3 eggs; boil water 
and butter, stir in flour dry, when cooked let it cool, then stir in 
the eggs 1 at a time unbeaten. Drop on tin and bake in a 
moderate oven about 30 minutes. When done cut open at top 
and fill with cream. 

Cream—Two cups milk, 2 eggs, heaping tablespoon flour, 1 
cup sugar, flavor vanilla or lemon. 

BOSTON CREAM CAKES 

Put into a large sauce pan y 2 cup of butter, 1 cup hot water, 
place over fire, when it begins to boil turn into it 1 pint sifted 
flour at once, beat and work it well with a vegetable masher 
until it is very smooth; take from fire and when cool enough 
add 5 eggs well beaten separately, first the yolks and then the 
whites, also y 2 teaspoon soda and 1 teaspoon salt. Drop on 
buttered tins in large spoonfuls about 2 inches apart. Bake in a 
quick oven about 15 minutes; when done and quite cold open 
them on the side with a knife or scissors and fill with as much 
custard as possible. 

Custard For Filling—Use 2 eggs, 3 tablespoons of sifted 
flour, 1 cup of sugar. Put 2/3 of a pint of milk over the fire 
in a double boiler; stir the sugar, flour and beaten eggs into 1/3 
of a pint of milk, as soon as milk boils pour in the mixture 
and stir briskly for 3 minutes until it thickens; remove from fire 
and add 1 teaspoon of butter; when cool flavor with vanilla or 
lemon. 


120 


CHOCOLATE ECLAIRS 

Make the same as Boston cream cakes, spread it upon but¬ 
tered pans in oblong pieces about 4 inches long and 1% inches 
wide; lay about 2 inches apart; bake about 20 minutes, as soon 
as baked ice with chocolate icing. When they are cold split 
them on one side and fill with the same custard as Boston cream 
cakes. 


WEDDING CAKE 

One lb. flour, 1 lb. sugar, 1 lb. butter, 12 eggs, 2 lbs. currants, 
2 lbs. raisins, % oz. cloves, 1 oz. cinnamon, y 2 oz. each of allspice 
and nutmeg, 1 lb. citron, 1 lb. blanched almonds chopped coarse, 
1 cup molasses, 1 wine glass of wine or brandy, 1 teaspoon soda; 
stone raisins, wash and dry the currants, cut the citron fine, blanch 
the almonds and chop coarsely, roll fruit in flour and shake on 
a sieve to get off superfluous flour; cream butter and sugar, beat 
eggs light, put soda in molasses, stir well, add butter and sugar 
then the flour, last the eggs; then add fruit to cake. Paper sides 
and bottom of cake pans, bake in a slow oven about 2 hours or 
until well done. 


SOFT GINGERBREAD 

One-half cup molasses, y% cup sugar, y 2 cup sour milk, ^4 
cup butter, 2 eggs, 1 teaspoon soda, (do not heap spoon), 1 tea¬ 
spoon ginger; flour enough to make as thick as common cake. 
By putting less ginger and adding cinnamon, nutmeg and lemon 
it makes a nice spice cake and you can add fruit if you choose. 

GRANDMA’S GINGERBREAD SQUARES 

One pint molasses, 1 cup sweet milk, 1 cup butter or lard, 
salt, 1 teaspoon soda, 1 tablespoon ginger. Mix very soft and 
roll about y 2 inch thick; cut in squares and bake in dripping pan. 

FOURTH O’ JULY GINGERBREAD 

Cream together y 2 cup butter and 1 cup sugar, add y 2 cup 
molasses, y 2 cup milk, % teaspoon soda, % teaspoon salt, 1 
beaten egg, 1 teaspoon ginger and flour enough to make a stiff 
batter with 2 teaspoons baking powder sifted in it. Divide 
the dough and place in well greased tins and mark in squares. 
Bake in moderate oven. 


121 


CHOCOLATE COFFEE CAKE 


One cup sugar, y 2 cup butter, 2 eggs, y 2 cake chocolate dis¬ 
solved in y 2 cup strong coffee, y 2 teaspoon soda, iy 2 cups flour, 
1 y 2 teaspoons baking powder. 


BROWN CAKE 

Yolk of 1 egg, a little milk and some grated chocolate. Boil 
together to make a custard, cool, beat 2 eggs into 1 cup sugar 
and y 2 cup of butter well creamed together. Add 1 cup sour 
milk and 1 level teaspoon soda. Stir in 2 cups flour. Flavor 
vanilla. 


BROWN CAKE 

Two cups brown sugar, % cup butter, 1 cup sour milk, 1 
teaspoon soda, yolks of 4 eggs, white of 1, 3 teaspoons cinnamon, 
1 teaspoon cloves, 1 teaspoon allspice, 3 cups flour. Bake in 
layers. 

Filling—One cup sugar, boil with a little water until it will 
hair, pour slowly on the beaten whites of three eggs, 1 teaspoon 
vanilla. Spread between the layers and on top of the cake. 


COFFEE CAKE 

One cup cold coffee, 1 cup sugar, 2 eggs, 1 cup molasses, 1 
cup raisins, y 2 cup butter, 1 teaspoon soda, 5 cups flour, y 2 tea¬ 
spoon each of allspice and cinnamon, a pinch of cloves. Mix 
coffee and sugar, stone the raisins, dissolve the soda in a little 
water, beat eggs light, stir the soda into the molasses, add the 
coffee and sugar and spices, stir in the flour, add the fruit last 
rubbed in a little of the flour. Paper the bottom of pan; bake 
slowly for about an hour. 


RAISIN CAKES 

One cup sugar, 2/3 cup butter, 1 cup molasses, 1 cup sour 
milk, 1 cup chopped and seeded raisins, 3 eggs, 1 teaspoon soda, 
4 cups flour, y 2 teaspoon cinnamon, ^4 teaspoon cloves, % tea¬ 
spoon allspice, y 2 nutmeg; bake in gem tins; frost white. 


122 


SPIOE CAKE 


One-half cup butter, iy 2 cups sugar, 2y 2 cups of flour, 1 
cup raisins, 1 teaspoon soda, 1 cup sour milk, 3 eggs, 1 teaspoon 
cinnamon, y 2 teaspoon cloves. 

CAKES—WITHOUT EGGS OR MILK 

One cup raisins stoned and chopped, 1 cup hot water, y 2 cup 
butter, 1 cup sugar, 1 teaspoon salt, 1 teaspoon grated nutmeg, 
1 teaspoon cinnamon. Put all in double boiler and cook y 2 hour. 
When cool add 2 even cups flour and 1 teaspoon soda. Bake 
in loaf in small tins. 


APPLE SAUCE CAKE 

One cup sugar, y 2 cup lard and butter, 1 cup apple sauce, 1 
teaspoon soda, 1 teaspoon cinnamon, ^4 teaspoon cloves, *4 nut¬ 
meg, 2 cups flour, pinch salt. Bake in moderate oven. 


123 


ADDITIONAL RECIPES 


124 


FILLINGS AND FROSTINGS 


ALMOND PILLING POE CAKE x 

One-half cup of cream whipped very stiff, *4 cup pulverized 
sugar, y 2 cup chopped almonds, a little vanilla, 2 drops of almond 
extract. 

Boiled Frosting For Any Cake—Two cups granulated sugar, 
1/3 cup water, boil till it hairs, stir hot into the whites of 2 
eggs that have been beaten stiff. Put in a little lemon juice and 
any desired flavoring. 


No. 1. 

Quick Frosting No. 1—One white of egg, 9 heaping teaspoons 
of pulverized sugar; beat gradually the sugar into the white. 
Flavor to suit taste. 

White Caramel For Filling Layer Cake—Two cups of sugar, 
% cup of milk, boil 6 minutes exactly; add butter size of a 
hickory nut; remove from fire, stir till cool. Do not let get too 
cool or it will not spread. Flavor to taste. 

Caramel Filling or Frosting—Brown—Two cups brown sugar, 
1 cup cream, 1 teaspoon butter, 2 teaspoons vanilla; boil gently 
and stir occasionally from *4 hour to 1 hour. Add vanilla after 
it is done. 

Chocolate Caramel—Add 1 square of Baker’s chocolate to 
above recipe. 

Chocolate Icing for Cake—The whites of two eggs, 1*4 cups 
powdered sugar, 6 tablespoons grated chocolate, or 3 tablespoons 
cocoa, 1 teaspoon vanilla. Put the chocolate and 6 tablespoons 
of the sugar in a sauce pan with 2 tablespoons of hot water, stir 
over a hot fire until smooth and glossy; beat whites to a stiff 
froth, add the sugar, chocolate and vanilla. 

Quick Frosting No. 2.—Stir cream into powdered sugar 
till just stiff enough to spread well. Flavor. 


125 



Hickory Nut Filling—1 cup sour cream, 1 cup sugar, 1 cup 
nut meats chopped, boil sugar till it hairs, then add the rest. 

Chocolate Frosting.—1 cup granulated sugar, 3 tablespoons 
grated chocolate or cocoa, 5 tablespoons milk. Boil 3 to 5 minutes, 
add vanilla and a little butter after it is done. Beat until thick. 

Chocolate Glazing—After covering cake with boiled frosting 
and it is set, pour over plain chocolate melted. 

Fruit Filling—Four tablespoons of very fine chopped citron, 
4 tablespoons of fine chopped seeded raisins, y 2 cup of blanched 
almonds chopped, *4 lb. of finely chopped figs. Beat the whites 
to a stiff froth, adding y 2 cupful of powdered sugar, mix thor¬ 
oughly into this the whole of the chopped ingredients. Put in 
between the layers of the cake when the cake is hot, so that it 
will cook the egg a little. This is a delicious filling. 

Cream Filling No. 1—One pint milk, 2 eggs, 3 tablespoons 
sifted flour, (or y 2 cup corn starch,) 1 cup sugar. Put 2/3 of 
the milk into double boiler; stir the sugar, eggs and flour in the 
remainder of the milk. When the milk boils stir it into the 
whole; cook until thick as custard; when cool add flavoring. 
This custard is nice with a cup of hickory nuts chopped fine and 
stirred into it. Spread between layers of cake. The custard 
can be made with the yolks of the eggs only, saving the white 
for cake. 

Cream Filling No. 2—One cup powdered sugar, *4 cup hot 
water; let these simmer. Beat the white of 1 egg, mix with 
the above after taking from fire. When cold add 1 cup seeded 
chopped raisins, y 2 cup chopped walnuts, 1 tablespoon grated 
cocoanut. 

Apple Filling—Peel and slice, green, tart apples, put them 
to cook with sugar to taste. When tender take from fire, rub 
through a fine sieve and add a small piece of butter. When 
cold spread between layers, cover with plenty of sugar. 

Cream Frosting—A cup of thick cream whipped stiff and 
flavored with vanilla and sweetened with pulverized sugar. Cut 
a loaf of cake in two, spread between and over the top. This 
tastes like Charlotte Russe. 


126 


Peach Cream Filling—Cut the peaches in thin slices or 
chop them and prepare cream by whipping and sweetening. Put 
a layer of peaches between layers and on top and spread cream 
over both. Bananas, strawberries or other fruits may be used 
in same way, mashing strawberries and strewing thickly with 
powdered sugar. 

Banana Filling—Make an icing of the whites of 2 eggs, 1^ 
cups powdered sugar spread between layers, then cover thickly 
with sliced bananas. Frost top of cake. 

Italian Filling For White Cake—One cup of raisins, stoned 
and chopped, 1 cup of chopped almonds, not too fine, 2 small cups 
sugar, whites of 2 eggs, 1 teaspoon vanilla, 3 drops almond, 4 
drops rose. Boil sugar till it hairs, pour slowly on the whipped 
whites of eggs, then add the fruit, nuts and extracts. Use 
English walnuts instead of almonds if desired. 

Filling For Cream Nut Cake—One cup milk, 1 yolk of egg, 
1 tablespoon of corn starch, 2 tablespoons butter, 3 tablespoons 
sugar. Cook in double boiler, then add % cup of chopped nuts 
and 1 teaspoon vanilla. 

Chocolate Fondant Filling—Three tablespoons cocoa dis¬ 
solved in sufficient boiling water to make thick paste; then beat 
in confectioner’s sugar (XXXX sugar) and cream or butter 
alternately until right color, and consistency are obtained. 

Chocolate Butter Frosting—Two cups powdered sugar, 3 
tablespoons cocoa, % cup melted butter. Stir together and add 
enough cream to moisten. Flavor with vanilla. 


127 


ADDITIONAL RECIPES 


128 


PIES 


(Pie Crust Must Be Light and Flaky to Be Digestible) 


TO MAKE PIE CRUST FLAKY 

In making a pie, after the top crust has been rolled out cut 
it about the right size, spread it over with butter then shake 
sifted flour over the butter, enough to cover it well; cut a slit in 
the middle, place it over the top of the pie and fasten the edges 
same as for any pie. Now take the pie in your left hand and a 
dipper of cold water in your right, tipping the pie a little pour 
over enough water to rinse off the flour. Enough flour will stick 
to the butter to fry into the crust, to give it a blistered, flaky 
look, which many cooks think better than rolling the butter into 
the crust. 

PIE CRUST 

One and one-half cups flour, y 2 cup lard, % teaspoon salt, 1 
small half cup very cold water; cut lard into flour with a knife; 
salt the water, pour water into mixture, stir; take out upon the 
bread board and form into a ball; roll out from you sideways 
on the board. Spread with 1 tablespoon butter, sprinkle with 
flour and fold, roll out again. % teaspoon baking powder can be 
added if wished to make light. 

PUFF PASTE 

One cup butter, 2 cups flour, enough ice water to moisten. 
Mix. Save out 2 tablespoons of the butter. Roll out dough 
on a well floured board, spread with some of the butter and roll, 
put in refrigerator for 5 minutes, then roll out and spread with 
the rest of the butter, fold and chill again. Keep on ice till 
ready to use. 


PUFF PASTE. (FINE) 

Into 1 quart of sifted flour mix 2 teaspoons of baking pow¬ 
der, 1 teaspoon of salt, then sift it again. Measure 1 teacupful 


129 




of butter and 1 cup of lard, cold and hard. Take the lard and 
rub into the flour until a very fine, smooth paste, then put in 
just enough ice water, a half cupful containing a beaten white of 
egg to make a very stiff dough; roll it out into a thin sheet and 
spread *4 of the butter upon it, sprinkle over with a little flour, 
then roll up closely into a long roll, double the ends towards the 
center, flatten out and roll again, then spread with another % of 
the butter, repeat this operation till all the butter is used; put it 
on an earthen dish, cover with a cloth and put in the refrigerator. 
Let it remain an hour or more before making out the crust. 

PATTIES OR SHELLS FOR TARTS 

Roll out nice puff paste thin; cut out with a glass or cooky 
cutter; and with a smaller glass or cutter cut out the center 
of two out of three, lay the rings thus made on the third and 
bake at once. These shells may be used for veal of oyster 
patties, or filled with jelly, jam or preserves for tarts; or shells 
may be made by lining patty pans with the paste, filled with 
jelly and covered with meringue (1 tablespoon of powdered 
sugar to white of 1 egg,) and browned in the oven, are nice for 
tea. If the edges of cutters are dipped into hot water the 
edges will rise higher and smoother when baking. 

PLAIN APPLE PIE 

Three large greenings or some kind of tart apples, % cup 
sugar or more, 2 tablespoons water, 1 tablespoon butter. Pare 
and slice apples, line a pie dish with plain paste, fill it with the 
sliced apples, strew sugar over the layers, add water, 
butter cut into bits and for flavoring sprinkle over with cinna¬ 
mon if desired or nutmeg. Cover with a thin crust, gashed. 
Wet lower rim of crust, spread the upper crust over it and press 
edges together and bake in a quick oven about % hour or more. 

APPLE MERINGUE PIE 

Peel, core and stew good tart apples, and sweeten to taste. 
Put into a pie plate lined with crust, grate over it a little cinna¬ 
mon or nutmeg and put 1 teaspoon of butter in little bits over 
the pie. Bake in the oven about 20 minutes or until crust is 
done. Cover with a meringue made of the whites of 3 eggs 
beaten stiff with 2 tablespoons of powdered sugar. Return to 
oven and brown slightly. 


130 


STEWED APPLE PIE 


Stew the apples, mash smooth and sweeten to taste. Season 
with nutmeg, bake with 2 crusts. 

DRIED APPLE PIE 

Soak apples until soft, stew until soft enough to put 
through a colander, season with lemon and sweeten with sugar 
to taste; add 1 beaten egg for every 2 pies, and 1 teaspoon of 
butter; a tablespoon of cream may be added. Mix and bake 
with under and upper crust. 

APPLE PIE WITH WHIPPED CREAM 

Use the recipe for plain apple pie, using only the under 
crust. Bake till apples are done; cool, then cover with 1 cup 
whipped cream. 


PEACH PIE 

Peel, stone and slice the peaches, line a pie plate with crust 
and lay in the fruit till plate is full, sprinkle liberally with sugar, 
take 3 kernels chopped fine for each pie, (leave out if flavor is not 
liked,) pour in 2 tablespoons of water, put on an upper crust and 
bake till well done. 

PEACH MERINGUE PIE 

Made the same as apple meringue pie except the peaches are 
sliced into the pie and not stewed; sweetened and for flavoring 
3 peach pits are chopped fine and scattered over the pie if liked 

MINCE MEAT FOR PIES 

To 4 lbs. of boiled fresh beef chopped fine (or same amount 
of tongues and hearts) add 4 y 2 lbs. chopped apples, 4 lbs. sugar, 
1 lb. suet chopped fine, add nut meats, citron, currants, etc., 
dried lemon peel and juice of 2 lemons and 2 oranges, *4 lb. 
butter, allspice, cinnamon, cloves and nutmeg to taste, salt and 
pepper, moisten with cider, add a cup of molasses, raisins to suit 
the taste. Boil a half hour in a granite iron kettle. Add fruit 
juices, jellies or juice from pickled peaches. Cook until done, 
then can hot and put away until needed. 


131 


GREEN TOMATO MINCE MEAT 


One quart chopped green tomatoes, 1 pint chopped apples, 
y 2 cup suet chopped, 3 cups sugar, y 2 cup vinegar, y 2 box seeded 
raisins, 1 cup currants, y 2 cup walnut meats, 1 teaspoon each 
cloves, cinnamon, allspice, salt. Cook till thick. Seal in jars. 

MINCE PIE 

Make plain pie crust, fill with mince meat. Bake until 
crusts are done. 


CUSTARD PIE 

Three eggs, 1 pint milk, y 2 cup sugar, flavor to taste, bake 
with one crust slowly; if wished to frost leave out the white of 1 
egg. Whip stiff with two tablespoons powdered sugar, spread 
over the pie after it is baked and brown lightly in oven. 

CREAM PIE No. 1 

One pint cream, 1 tablespoon flour, whites of 3 eggs, a 
little grated nutmeg, 1 cup powdered sugar. Pour cream over 
sugar, let stand until the whites are beaten to a stiff froth; add 
this to cream and whip all thoroughly, then whip in flour a little 
at a time. Pour into a pie tin lined with a crust. Grate over 
it the nutmeg. Bake. 

CREAM PIE No. 2 

Two cups hot milk, 1 cup sugar, 3 egg yolks beaten, 4 table¬ 
spoons flour or corn starch, % teaspoon salt, 1 tablespoon vanilla. 
Cook in double boiler until thick, stirring constantly. Fill lower 
crust, previously baked. A good way to bake crust is to turn 
pie tin over and bake it on the bottom of tin 

Meringue For Pie—Beat the 2 whites stiff, add 2 tablespoons 
powdered sugar, spread on top of the pie, sprinkle on grated 
cocoanut and brown in oven or under gas blaze. 

COCOANUT PIE 

Make same as for cream pie No. 2, adding 4 tablespoons 
cocoanut. Cover with meringue. 


132 


NEVER FAIL LEMON PIE 


For 2 pies: 1 heaping cup of sugar, 1 heaping tablespoon of 

corn starch, iy 2 cups of boiling water, juice and grated rind of 

1 lemon, beaten yolks of 4 eggs, lump of butter the size of walnut. 
Cook until thick. Place in baked crust. For the meringue use 
the stiffly beaten whites of the eggs with 4 tablespoons of sugar 
and a dash of flavoring. 

LEMON PIE (Good) No. 2 

One cup sugar, 1 cup water, grated rind of 2 small or 1 large 
lemon and juice. Put in double boiler add 1 large tablespoon 
flour, made smooth with some of the water, add the beaten yolks 
of 3 eggs, small piece of butter. Cook till thick. Let the mixture 
cool and pour in the crust previously baked, or can be put in an 
unbaked crust, then baked. Cover with meringue made of the 
whites sweetened with sugar. Put in oven to brown. 

RHUBARB OR PIE-PLANT PIE No. 1 

Mix y 2 teacup white sugar, 1 heaping teaspoon flour together, 
sprinkle over the bottom crust, add the pie-plant cut in small 
pieces; sprinkle over this another half cup sugar and 1 heaping 
teaspoon flour. Put on upper crust and bake slowly % hour. 

RHUBARB PIE No. 2 

Two-thirds pint stewed rhubarb, 1 large cup sugar, yolks of 

2 eggs, 1 small tablespoon flour mixed with the sugar; mix all 
thoroughly and bake with 1 crust. Cover with meringue of 
whites and 3 tablespoons powdered sugar. Brown in oven. 

BAKED PUMPKIN OR SQUASH FOR PIES 

Cut up in several pieces, do not peel it; place on baking tins 
and put into the oven, bake slowly until soft, then take out 
and scrape from the shells, rub through a colander, then use 
for pies according to the recipes. 

PUMPKIN PIE No. 1 

One pint milk, 1 pint stewed pumpkin, (canned pumpkin 
may be used,) y 2 teaspoon cinnamon, 1 teaspoon ginger, sweeten 


133 


to taste, 4 eggs, mix with milk, pumpkin, spice and sugar, then 
add beaten eggs. Line deep pie tins with plain paste, fill and 
bake 30 minutes or more. 

Squash pie same as pumpkin. 


PUMPKIN PIE No. 2 


One and one-half cups of cooked pumpkin, 2 cups of milk, 
1 beaten egg, large y% cup brown sugar, 1 teaspoon cinnamon, 
Y 2 teaspoon each of ginger and salt. Put in under crust, bake 
slowly 40 or more minutes. 


HUCKLEBERRY OR BLACKBERRY PIE 

Fill up the pie plate lined with pie crust to the top, sprinkle 
over with sugar sufficiently to sweeten, shake over it tablespoon 
of flour if very juicy, if liked sprinkle on a little cinnamon or a 
little grated nutmeg. Cover with top crust and bake about 40 
minutes. 


CHERRY PIE 

Line pie tin with crust; fill with ripe, sour cherries pitted; 
pour over them 1 cup sugar, sift over 1 teaspoon flour, dot a 
few bits of butter over that, cover with an upper crust, pinching 
down edges after wetting edge of lower crust. Be sure and 
cut gashes in upper crust; bake until well done 30 or 40 minutes. 


CRANBERRY TART PIE 

Cook the cranberries in a little water, when they burst open 
and are soft, sweeten with plenty of sugar; line the pie plates 
with thin puff paste; fill with the mixture and lay strips of paste 
across the top. Bake in a moderate oven. 


TURNOVERS 


m 




Take a good puff paste, roll out as for pies, cut out around 
size of a tea saucer or small plate. Pile fruit or mince meat 
upon of the crust, sweeten fruit as for pies, turn the other 
of crust over it, wet the edges first, press them together 
and crimp them. Brush over with white of egg, sprinkle over 
with sifted sugar, bake in a brisk oven about 20 minutes. 


134 


RAISIN PIE 


One and one-half cnps seeded raisins chopped, 1 cup water, 
Yz cup brown sugar; fill crust, cut 1 lemon in thin slices and put 
on top. Cover with strips of paste, bake. 

BANANA PIE 

Bake a light under crust, when cool fill with sliced bananas 
sprinkled with powdered sugar, cover top with stiff whipped 
cream. 


PINEAPPLE PIE 

Line patty pans or gem tins with puff paste, about y 2 dozen, 
take 1 cup grated pineapple, ^4 cup sugar, 2 egg yolks beaten, 
grated rind and juice of y 2 lemon, pinch salt. Fill the shells 
and bake. Cover with meringue made of the two whites and 
powdered sugar. Serve cold. 


135 


ADDITIONAL RECIPES 


136 


SHORTCAKES 


For all shortcakes make the same as biscuit dough using 
twice the amount of shortening. Individual shortcakes made by 
placing dough in gem tins. 


STRAWBERRY SHORTCAKE 

Make cake like above recipe. Take 2 quarts of strawberries, 
add 1 heaping cup of sugar, chop with a silver knife while stand¬ 
ing on stove or on an asbestos plate over the gas and keep there 
long enough to take chill from berries. Spread between and 
over cake; serve with cream thin or whipped. 

PEACH SHORTCAKE 

Make the shortcake. Have ready peaches peeled and 
chopped and sweetened to taste; sprinkle between layers and on 
top; serve warm with cream. Whipped cream spread over the 
top makes it very nice. 

BLUEBERRY SHORTCAKE 

Spread canned blueberries on and between cake. Made as 
above. Serve warm. 

BANANA SHORTCAKE 

Slice bananas and put between and over shortcake, sprinkle 
freely with powdered sugar, cover with whipped cream. 


137 




ADDITIONAL RECIPES 


138 


PUDDINGS 


Puddings are either baked, boiled or steamed. Rice, bread, 
custard and fruit puddings require a moderate heat, batter and 
corn starch a quick oven. If a bag is used to boil the pudding 
in, wring it out of hot water and flour the inside well. When 
the pudding is done dip into cold water and the pudding will 
come out easily. The bag should taper from top to bottom 
with round corners. When tying leave room for the pudding 
to swell. 

Do not use wet fruit in puddings. It will surely make 
them heavy. Either dry it carefully with a towel or wash the 
day before. Then roll in flour. To keep milk and custard from 
scorching use a double boiler. Don’t lift the cover of any steamer 
until it is time for the pudding to be done. Replenish the water 
with boiling water. 

TO CLEAN DRIED CURRANTS 

Put them in sieve or colander and sprinkle thickly with 
flour; rub them well till separated, and the flour grit and fine 
stems will pass through. Put strainer and currants into a pan 
of water and wash well and change the water till it is clear. 
Dry the currants with a towel; drying them in the oven makes 
them hard. 

TO STONE RAISINS 

Pour boiling water over them, cover and let them stay about 
10 minutes; they then will be soft so that each raisin rubbed be¬ 
tween thumb and finger will easily let the seeds out. Then the 
raisins are ready to chop if desired. 

TO CHOP SUET 

Cut into small pieces, sprinkle with flour, and chop in a 
cool place. 

CHRISTMAS PLUM PUDDING 

One lb. currants well washed and dried, 1 lb. raisins, seeded, 
1 lb. brown sugar, 1 lb. beef suet, shredded and chopped. % 


139 



lb. flour, y 2 lb. of stale bread crumbs, 2 oz. of citron cut in 
small pieces, 2 tablespoons baking powder, 1 lb. blanched al¬ 
monds chopped coarsely, spices to taste, (y 2 teaspoon cloves, 1 
teaspoon cinnamon, y 2 nutmeg,) y 2 glass fruit juice, 8 eggs beaten 
well, enough milk to moisten all till of consistency of fruit cake. 
Steam in an angel food tin 8 hours. Serve with rich liquid sauce. 

FRUIT PUDDING 

One cup canned fruit and juice, 1 cup flour, 1 teaspoon baking 
powder, pinch of soda, 1 egg, scant y 2 cup sugar; beat the yolk of 
the egg, add the sugar, then the fruit with the soda stirred in it, 
then the flour with the baking powder, then the beaten white of 
the egg. Bake and serve with liquid sauce or cream. (See sauces.) 

SIMPLE STEAMED PUDDING 

One-half cup sugar or y 2 cup molasses, 1 cup sour milk, 1 
teaspoon soda, 1 cup dried currants or dried cherries, 2 eggs, 2 
tablespoons lard, melted; make medium thick batter with all 
wheat flour; steam 1 y 2 hours. Serve with liquid sauce or maple 
syrup. (See sauces.) 

STEAMED FRUIT PUDDING 

One cup sweet milk, 1 cup molasses, y 2 cup butter, 1 teaspoon 
soda, 1 cup raisins, chopped fine; y 2 teaspoon salt, 1 teaspoon 
nutmeg or cinnamon, 3 cups flour. Steam 2 hours; serve hot 
with any favorite pudding sauce. 

One or y 2 cup of chopped English walnuts added greatly im¬ 
proves the pudding. Serve with liquid sauce. (See sauces.) 

SUET PUDDING 

One cup suet, 1 cup sugar, 1 cup milk, 3 cups flour, 1 cup 
raisins, 2 eggs, y 2 teaspoon salt, 1 teaspoon baking powder, a little 
nutmeg. Shred and chop fine the suet, stone the raisins, beat the 
suet, sugar and yolks of eggs together till smooth; add spice and 
salt, then the flour, then the baking powder, then the well beaten 
whites. Turn in a well greased mould and boil 3 hours. Serve 
with liquid sauce. 

One cup of sour milk can be used in the place of the sweet 
milk, adding y 2 teaspoon soda. 


140 


SAILOR DUFF. (Fine) 


One egg, y 2 cup molasses, 2 tablespoons sugar, 2 table¬ 
spoons butter, iy 2 cups flour, 1 teaspoon soda. Beat all well to¬ 
gether, lastly add y 2 cup boiling water. Steam 1 hour; serve with 
foamy sauce. (See sauces.) 

APPLE DUMPLINGS No. 1 

Two cups flour, 1 tablespoon lard, same of butter, 2 teaspoons 
baking powder, a little salt, enough milk to make the above into 
a soft dough; roll out the paste to less than y 2 inch thick; cut in 
squares; place in the center of each an apple pared and cored; 
bring the corners together; steam 1 y 2 hours, or bake until done; 
serve with liquid sauce flavored with nutmeg. 


APPLE DUMPLINGS No. 2 

Make a biscuit dough; roll out about % inch thick, cut in 
oblong shape; put sliced apple upon the dough; sprinkle over 
with a little cinnamon, then fold the dough up over the apple and 
pinch together, place close together in a bread tin and have the 
dumplings just as long as the tin is wide. Pour over the dump¬ 
ings a rich syrup of 1 cup sugar boiled in y 2 cup of water and 1 
tablespoon of butter. Bake till dumplings have absorbed the 
most or all of the syrup and are a rich brown. Serve warm with 
rich cream. 


APPLE PUDDING 

l 

Layer of sliced apples, sprinkled with sugar and bits of but¬ 
ter, then a layer of bread crumbs, and so on till dish is full; add 
1 cup of water, bake and eat with liquid sauce, hard sauce or 
cream. (See sauces.) 


INDIAN PUDDING 

One and one-half pints boiling milk, stir in carefully 1 cup 
Indian meal; cook until it thickens, remove from the fire, and add 
when cool 1/3 cup molasses, 1 egg and a little salt; boil 3 hours or 
steam 3 y 2 , hours. Serve with cream. 


141 


DUTCH APPLE PUDDING 


Make a rich biscuit dough, pat down y 2 inch thick in bottom 
of shallow baking pan and put apples peeled and cut in sections 
in rows, sharp edge down, sprinkle with sugar and cinnamon. 
Serve with rich sauce or cream. 

DATE PUDDING 

Two large cups bread crumbs, 1 cup flour, y 2 cup suet, 
chopped finely, 2 cups dates, pitted and chopped coarse, y 2 cup 
sugar, good pinch salt, 2 teaspoons baking powder; moisten with 
2 eggs beaten and a little milk. Put into well buttered bowl, cook 
by steaming 3 or 4 hours. Serve hot with cream or rich pudding 
sauce. 

f 

ICE BOX PUDDING 

Two bars of sweet chocolate (% pound), 3 tablespoons boil¬ 
ing water, 3 tablespoons powdered sugar. Melt in double boiler. 
Stir until smooth. Add yolks of 4 eggs beaten to hot mixture— 
do not cook—then fold in whites of 4 eggs beaten until stiff. Add 
teaspoon vanilla. Line mold with wax paper; put in layer of 
lady fingers, then spread mixture over; add another layer, then 
the sauce. Put in ice box over night. Serve with ice cream or 
whipped cream. 


MINUTE PUDDING 

I 

I 

Set a sauce pan or deep frying pan on the stove, the bottom 
and sides well greased; put into it 1 quart of sweet milk, a pinch 
of salt and a piece of butter the size of half an egg; when it boils 
have ready a dish of sifted flour, stir it into the boiling milk, 
sifting it through the fingers, a handful at a time until it becomes 
smooth and thick; turn it into a dish that has been dipped in 
water; make a very sweet sauce to eat with it. Maple syrup is 
good with it. Fresh berries stirred into it just before taking from 
the stove makes it very nice. 

I 

BROWN BETTY 

Grease a pudding dish, place in the bottom a layer of fine 
bread crumbs, then nearly fill the dish with layers alternately of 


142 


crumbs and chopped apples. Strew brown sugar, cinnamon and 
a little butter over each layer, topping off with crumbs. Pour 
over y 2 cup of water before putting in oven. Bake 1 hour, cover 
closely the first half hour. Serve with hard sauce or cream. 

QUEEN’S PUDDING 

One pint bread crumbs, 1 quart milk, 1 cup sugar, the yolks 
of 4 eggs, beaten, the grated rind of a lemon, butter the size of 
an egg; bake until done, but not watery; whip the whites of the 
eggs stiff and beat in a cup of sugar in which has been stirred the 
juice of the lemon; spread over the pudding jelly or sweetmeats, 
and pour over it the whites of the eggs; replace in the oven and 
bake lightly; eat cold with cream. 

BREAD AND BUTTER PUDDING 

Nearly fill a 2 quart dish with buttered bread, pour between 
and over it a quart of canned fruit with the juice; bake half an 
hour; serve with liquid sauce. 

COTTAGE PUDDING 

One cup sugar, 2 eggs, 2 tablespoons melted butter, 2 tea¬ 
spoons baking powder, 1 cup milk, 3 cups flour; bake or steam. 

One-half rule makes good sized pudding. 

Sauce for Cottage Pudding—1 egg, Yz cup sugar, 2 table¬ 
spoons butter, 1 cup boiling milk; stir in egg after sugar has dis¬ 
solved in milk, cook carefully so as not to curdle, do not boil; 
flavor; serve cold. 

CORN STARCH BLANC-MANGE 

One quart of milk, 3 tablespoons corn starch, 3 tablespoons 
sugar; boil together in double boiler, add Yt teaspoon salt, 1 
teaspoon vanilla, beat the whites of 3 eggs stiff; add to mixture 
while hot just before taking from stove; turn in wetted cups 
or any kind of mould and let get very cold; serve with boiled 
custard made with the 3 yolks of eggs and scant pint of milk 
and Yz cup sugar; flavor to taste when cold. 

COCOANUT PUDDING 

One quart milk, 2 even teaspoons corn starch, 3 eggs, 1 cup 
sugar, 1 cup cocoanut, grated or desiccated, 1 teaspoon butter, 1 


143 


teaspoon lemon extract; scald the milk, stir in the corn starch 
dissolved in 2 tablespoons of the milk, add the other ingredients; 
bake half an hour. If wished to frost, leave out the whites of 2 
eggs and beat to a stiff froth; beat in a tablespoon of powdered 
sugar, add a few drops lemon extract, and spread on top of the 
pudding; return to the oven and bake a delicate brown. 

SPONGE PUDDING 

One cup sugar, 1 cup flour, 2 eggs, y 2 cup milk, butter size of 
a butternut, 1 teaspoon cream tartar, y 2 teaspoon soda, flavor; 
bake in layers. 

Sauce— y 2 cup sugar, butter size of an egg, a little flour, 1 
cup boiling milk, 2 eggs (reserve 1 white for frosting); flavor 
when cool and spread between layers and on top, then put on 
frosting as for lemon pie and brown in oven. 

CHOCOLATE PUDDING 

One quart milk, y 2 box gelatin in a little of the milk, add y 2 
cup sugar, yolks of 3 eggs and 3 or 4 tablespoons cocoa. Cook 10 
minutes. When cool stir in stiffly beaten whites of the 3 eggs. 
Put in wetted mold. Put in refrigerator till cold. Take out of 
mold, serve with cream. 

PRUNE PUDDING 

i 

One cup prunes, steamed, take out pits, y 2 cup sugar; beat the 
prunes smooth and add the whites of 6 eggs after they are beaten 
stiff. Bake 15 minutes and serve cold with whipped cream. 

CHERRY PUDDING No. 1 

One quart flour, 2 heaping teaspoons baking powder, *4 tea¬ 
spoon soda dissolved in a little of the milk, 1 pint milk, make all 
into a batter; iy 2 tea cups cherries after they are stoned; stir the 
cherries into the batter and put into a deep pudding pan, greased; 
leave room for the pudding to rise; steam 2 hours; serve hot with 
liquid sauce. Blue berries may be used instead of cherries, but a 
tablespoon of vinegar should be added to the sauce. 

Liquid Sauce— y 2 cup butter, 1 cup sugar, 2 cups hot water, 
1 large tablespoon flour; make the flour smooth with a little cold 
water; cook all together; add a little nutmeg. Use cherry juice. 


144 


CHERRY PUDDING No. 2 


Stone 1 quart cherries, cover with 1 cup sugar, let stand while 
preparing hatter for the pudding. Make rich biscuit dough, put 
the cherries (leaving- the juice to put in sauce) in bottom of 
greased pudding dish, or mix in flour before adding milk to 
dough, cover with the soft dough and steam 1 hour. Serve with 
rich liquid sauce with the addition of the cherry juice. 

BLUEBERRY PUDDING 

Stir the blueberries with the rich biscuit dough, or put in 
bottom of dish same as cherry pudding. Steam and serve with 
rich liquid sauce. 

DESSERT 

FOOD FOR THE GODS. 

One cup sugar, 1 teaspoon baking powder, 1 eup nut meats, 8 
round crackers crumbled, 1 cup dates, pitted and cut up, mix. 
Add 3 eggs beaten separately. Put in buttered shallow tin and 
bake in slow oven 45 minutes. 

TAPIOCA PUDDING 

Three tablespoons tapioca, 1 cup sugar, 1 quart milk, 3 eggs, 
boil % of the milk, wash the tapioca and stir into milk; boil a few 
minutes then add the rest of the milk, the yolks of eggs and sugar; 
bake; when cold cover with jelly, then add the whites of eggs 
beaten with little sugar; set in oven and brown. 

) 

TAPIOCA CREAM 

Two tablespoons tapioca dissolved in cold water over night; 
scald 1 pint of milk with the tapioca in it; beat the yolks of 2 
eggs with 2/3 cup of sugar, stir in the milk and cook till thick as 
boiled custard; flavor with vanilla; beat the whites of the eggs 
with 1 tablespoon pulverized sugar to a stiff froth and put on 
top; bake a delicate brown; serve cold. 

RICE PUDDING No. 1 

Soak a cup of rice in enough warm water to cover it over 
night, next morning add 9 cups milk, a piece of butter half as 
large as a hen’s egg, sweeten to taste, add a little salt and nutmeg. 
After it has been in the oven hour, stir it from the bottom and 
add a cup of cream; bake l 1 /^ hours. 


145 


RICE PUDDING No. 2 


Two quarts new milk, y 2 teacup rice, 1 teacup raisins, butter 
size of a butternut, 1 teacup sugar; season with nutmeg, bake 2 
hours. 

RICE PUDDING No. 3 

Take 2 or 3 cups boiled rice, add 1 cup milk, 1 teaspoon nutmeg, 
1 cup raisins, 2 eggs beaten, 2 tablespoons melted butter, 2 of 
sugar, bake y 2 hour. Serve with liquid or hard sauce. 

ANGEL POOD PUDDING 

Bake in tin with large open center. Fill with ice cream, 
cover with soft frosting, or fill with preserves and cover with 
whipped cream. 


CUP PUFFS 

One-half cup sugar, y 2 cup milk, 2 eggs, 2 teaspoons baking 
powder, a little salt, flour enough so the batter will drop from 
spoon; butter cups and put 1 tablespoon fruit in each cup and 
fill half full of batter; steam y 2 hour and eat with fruit sauce. 

CRACKER PUDDING 

One pint milk, 12 small butter crackers, bread may be used, 

I y% cup sugar, 2 eggs. Soak crackers soft in the milk, beat eggs, 
stir in sugar and add to milk and crackers. Bake till set like 
custard. Serve with lemon liquid sauce or rich sauce with vine¬ 
gar and nutmeg. 

NUT PUDDING 

Cream |4 cup butter, y 2 cup sugar and beat into this y 2 cup 
chopped nuts. Beat the yolks of 2 eggs light and add to the mix¬ 
ture with y 2 cup of milk. Sift 2 cups of pastry flour with 3 level 
teaspoons baking powder and add to the mixture till thoroughly 
mixed. Add last the stiffly beaten whites of the eggs and a pinch 
of salt. Steam in greased cups y 2 hour. Serve with chocolate 
sauce, cream y^ cup butter and y 2 cup sugar sifted with 2 table¬ 
spoons corn starch. Add 2 squares of chocolate grated or 3 
tablespoons cocoa, 1 pint boiling water, pinch cinnamon, small 
pinch salt. Boil 10 minutes, strain and serve. 


146 


ADDITIONAL RECIPES 


147 


ADDITIONAL RECIPES 



148 


PUDDING SAUCES 


HARD SAUCE FOR PUDDINGS 

Rub 1 cup powdered sugar and y 2 cup of butter to a cream; 
flavor to taste. 


LIQUID SAUCE. (Good) 

One cup sugar, 1 cup water, y 2 cup butter; boil together; 
thicken with 1 tablespoon flour, add 1 tablespoon vinegar; flavor 
with nutmeg, vanilla, lemon or all together 

LEMON SAUCE 

Substitute lemon juice for vinegar in above recipe and for 
flavoring use grated rind of the lemon 

GOOD LIQUID PUDDING SAUCE 

Cream 1 cup powdered sugar and y 2 cup butter together; add 
1 teaspoon cinnamon and a well beaten egg; boil 1 cup milk and 
turn it over the mixture slowly, stirring all the time; to be used 
either cold or hot. 


MILK SAUCE 

Dissolve 1 tablespoon flour in a little cold milk, rub till free 
from lumps, cream together 1 tablespoon of butter and 1 cup 
sugar, add a pinch of salt, mix y z pint of milk, 1 egg and the flour, 
grate in a little nutmeg; heat until it nearly boils; use in place of 
cold cream. 


CREAM SAUCE 

Two tablespoons butter, melt. Rub 2 tablespoons flour into 
it. Add 1 y^ cups cold milk. Cook until thick stirring all the 
time. Season with salt and pepper. 

MILK OR CREAM SAUCE 

Cream or rich milk, sweetened to taste and flavored makes 
a sauce very good for some puddings and is quickly prepared. 


149 



FOAMY SAUCE 


One cnp sugar, 2 cups hot water and 2 heaping tablespoons 
butter, 1 heaping tablespoon flour; melt the butter and rub the 
flour into it; add the water; cook till thick and add a little 
grated nutmeg and vanilla; the last thing take from fire and stir 
in the beaten whites of 2 eggs. 


WINE SAUCE 

One-half cup butter, 1 cup pulverized sugar; cream together 
well; add 2 tablespoons sherry wine, y 2 cup cream; put in a bowl 
and stir over hot water until all is well melted together. 

COLD CREAM SAUCE 

Stir to a cream 1 cup powdered sugar, y 2 cup of butter, then 
add 1 cup cold thiek cream; flavor to taste; stir well together 
and let get cold. 


CUSTARD SAUCE 

One cup of sugar, 2 beaten eggs, 1 pint of milk, flavor to 
taste; heat milk to boiling, add by degrees the eggs and sugar; 
stir until it thickens, be careful and not let it cook too long or it 
will curdle; flavor; serve cold. 


CARAMEL SAUCE 

Place a sauce pan over the fire, when it is hot put into it 4 
tablespoons white sugar and 1 tablespoon water; stir for 4 min¬ 
utes or so or till all the water evaporates; watch carefully till it 
is a delicate brown, have ready 1 pint cold water and 1 cup of 
sugar mixed with some flavoring; turn into the sauce pan with 
browned sugar and let it simmer 10 minutes. 

SUGAR SAUCE 

One coffee cup sugar, y 2 cup water, 1 tablespoon butter; boil 
all together till like syrup; flavor with lemon or vanilla. If 
wished add 1 tablespoon lemon juice. 


150 


FRUIT SYRUP FOR SAUCE 


The juice of canned strawberries, cherries, raspberries, etc., 
made very sweet and thick like syrup makes tine pudding sauce. 


JELLY SAUCE 

Melt 2 tablespoons of sugar and y 2 cup of jelly in a cup of 
boiling water, adding two tablespoons of butter; then stir into it 
1 teaspoon corn starch dissolved in y 2 cup water; add to the jelly 
and boil up; set in a bowl of hot water to keep warm till needed; 
stir occasionally; any fruit jelly may be used. 


STRAWBERRY SAUCE FOR CAKE PUDDINGS 

One large tablespoon butter beaten to a cream; add gradu¬ 
ally 1 y 2 cups powdered sugar and the beaten white of 1 egg; beat 
very light and just before serving add 1 pint of mashed berries; 
fine for cottage pudding or any cake pudding. 

CHOCOLATE SAUCE 

One cup granulated sugar, 2/3 cup boiling water, 1 tablespoon 
flour, 2 heaping tablespoon cocoa. Mix cocoa, sugar, flour to¬ 
gether dry. Pour boiling water over this mixture and cook until 
it slightly thickens. Add % teaspoon vanilla. Serve over plain 
cup cakes with center taken out and filled with whipped cream; 
over plain ice cream, boiled rice, tapioca pudding, or almost any 
plain pudding. 


SHERRY SAUCE 

Two tablespoons butter, 1 cup powdered sugar, 3 tablespoons 
sherry. Put bowl with butter and sugar in boiling water. Stir 
a few minutes, then add the sherry and serve. 

VANILLA SAUCE 

One cup butter, cream with 1 cup powdered sugar, 1 cup 
milk, 1 tablespoon vanilla. Put bowl in hot water, add milk. 
Stir till creamy. Flavor. 


151 


WHIPPED CREAM SAUCE 


One cup cream whipped, % cup powdered sugar, 1 white 
of egg, beaten, 1 teaspoon vanilla, very little almond extract, 1 
tablespoon maraschino. Mix. Serve cold. 


152 


ADDITIONAL RECIPES 


153 


ADDITIONAL RECIPES 


154 


SAUCES 


APPLE SAUCE 

Cook peeled and cut up sour apples with a very little water 
until they are tender, then stir in enough sugar to sweeten to 
taste. Add a little nutmeg or cinnamon. Best eaten cold. 

WHOLE APPLE SAUCE 

Peel, quarter and core firm greenings, place in a stew pan 
in a syrup of 1 cup of water, 2 slices of lemon and 1 cup of 
sugar to every 6 apples, cook the pieces enough at a time not to 
be too crowded as to get mashed, until they are tender; remove 
carefully to a dish and stew down the syrup if too thin and pour 
it over the apples. Eat cold. A little cinnamon and nutmeg 
may be added. 


BAKED SWEET APPLES 

Core firm sweet apples and place in a granite iron dripping 
pan; put water around them to cover nearly one-half; bake till 
well done; take out in a dish and add sugar to the juice in the 
pan and simmer till somewhat thick adding water if too much 
baked away, pour this syrup over the apples. Eat cold with 
rich cream. 


BAKED SOUR APPLES 

Core, sugar filled in center, a little cinnamon if liked. Sur¬ 
round with water. Bake. Make syrup of the water and a 
little more sugar, pour over apples. 

BAKED APPLES WALNUT FILLINGS 

Mix 1 cup of chopped walnut meats with 4 tablespoonfuls 
of sugar. Core 8 large apples, fill the cavities with the nut mix¬ 
ture, pour three drops of vanilla into each apple. Place in a bak¬ 
ing pan well separated from each other, add 1 cup of hot water 
and bake until soft, basting often with the syrup in pans. Serve 
with cream. 


155 



BOILED SNOW APPLES 


As many apples as wished, put in 1 cup sugar, 4 cups of 
water, boil, put in apples, cook till tender; take out apples, cook 
down syrup to make it thick, pour over apples. 

BOILED APPLES FOR SALAD OR DESSERT 

Peel and core 6 Northern Spy apples, put 3 pints water or 
more and iy 2 cups sugar to boil, add apples, watch closely not 
to let apples go to pieces. When tender skim out carefully, boil 
down syrup if used for dessert. Serve with the syrup and 
whipped cream. If used for salad, place on lettuce, fill center 
with chopped nuts, cover with boiled salad dressing. When 
boiling apples, enough syrup must be used to float apples. 


CRANBERRY SAUCE No. 1 

One quart cranberries, 2 cups sugar, 1 pint water; wash 
the berries and put on the fire in a covered granite-iron kettle 
with the water; let them simmer until the berries burst open; 
then put in the sugar and let them boil 10 minutes without the 
cover. The cranberries must not be stirred at all. Serve with 
turkey and game. 

CRANBERRY SAUCE No. 2 

After the berries are stewed and sweetened rub through a 
sieve or colander to remove the skins; put in a mold or individual 
cups till it hardens. 


DRIED APPLE SAUCE 

Look over, wash thoroughly and soak 15 minutes in clean 
warm water, drain, cover with cold water and simmer slowly 
for 2 hours, mash fine, sweeten and season with cinnamon or 
season with grated lemon peel and add some of the juice; do not 
sweeten until about 5 minutes before removing from fire or the 
apples will be tough; follow same rule for dried peaches only 
do not mash so fine or season so highly. 


156 


PRUNE SAUCE 


Wash thoroughly, cover with water and soak over night. In 
the morning put in a covered stew-pan and simmer till very soft 
and tender. Sweeten to taste a few minutes before removing 
from the fire. Eat cold. 

RHUBARB SAUCE No. 1 

Cut up, add a little water, stew till tender. When done add 
sugar to taste. 


RHUBARB SAUCE No. 2 

Make a rich syrup, then add the cut up rhubarb and stew 
gently till done. Try to keep whole. 


157 



















LIGHT DESSERTS 


FRUIT JELLY 

One oz. gelatin, 1 quart water, 2 cups granulated sugar, 
4 lemons, 1 orange, soak gelatin in water, stir while dissolving 
then add sugar, then juice of the lemons and orange; boil up all 
together; put away till partially solid; take French cherries, al¬ 
monds, malaga grapes and pieces of orange and put fruit and 
jelly in layers in a mold, wet mold first; set away to harden. 

LEMON JELLY 

To 1 package gelatin add 1 pint cold water; stand 1 hour, 
then add 2 pints boiling water and 2 cups sugar, the juice of 4 
lemons the grated rind of 1; strain and put in molds. 

LEMON JELLY—(Small Recipe ) 

One-quarter box gelatin, 1 pint water, y 2 cup sugar, juice 
of 3 lemons; soak an hour in the water then boil up once; strain 
and let it get cold. 


COFFEE JELLY 

Dissolve y 2 box gelatin in 1 cup cold water, pour over it 1 y 2 
pints boiling coffee, 1 cup sugar, pour in mold; eat cold wtih 
whipped cream. 


COFFEE CREAM JELLY 

One cup of very strong, clear coffee, soak y 2 box of gelatin 
in y 2 cup of milk for an hour or more, then put in a double boiler 
and stir till it is dissolved, add 1 cup of sugar, the cup of coffee, 
then the well beaten yolks of 4 eggs, strain and set away to cool, 
when almost cold stir it a few minutes until smooth and almost 
stiff, then stir in quickly 1 pint of whipped cream; pour in a 
mold and set away to harden. 

CHOCOLATE CREAM JELLY 

Make the same as coffee cream, only use chocolate instead 
of coffee. 


159 



FRUIT TAPIOCA JELLY 


Wash 14 lb. of tapioca and if of the lump variety, soak over 
night in cold water; put in a double boiler and add sufficient 
water to cover it 1 inch, cook slowly, stirring occasionally to pre¬ 
vent lumping; when all the water is absorbed add any kind of 
fruit juice y 2 cupful at a time with enough sugar to sweeten; when 
1 % cupfuls of fruit-juice has been absorbed, examine some of the 
tapioca and if it is quite clear way in the center it may be taken 
from the fire and set away in a mold to harden; if not clear add 
a few spoonfuls more of juice and cook longer; serve with cream 
and powdered sugar. The juice of any canned or preserved fruit 
may be used or any kind of jelly, thus giving quite a variety. 

ORANGE JELLY IN BASKETS 

With a'very sharp pen-knife cut half way around the center 
of an orange, leaving a strip y 2 inch wide to serve for a handle ; 
take out the pulp; when finished the shell of the orange should 
be in the form of a basket. The basket should be a little more 
than half the depth of the orange. With scissors cut the top 
into points or with a pinking-iron. Strain the pulp of the orange 
add enough hot water to make 1 quart, add 12 tablespoons of 
crystal flake dissolved in water and 1 lb. of granulated sugar, 
y 2 box gelatin, juice of 2 lemons. When cool fill the baskets, 
tie a bow of ribbon to handles and serve on a small doily on 
plates. 

TAPIOCA BLANC-MANGE 

One-half lb. of tapioca soaked 1 hour in 1 pint of milk, then 
boil till tender; add a little salt, sweeten to taste and put into a 
mold; when cold turn out and put strawberry or raspberry 
jam around it and serve with cream. Flavor to taste with lemon 
or vanilla. 


SPANISH CREAM 

Put y 2 box gelatin in 1 cup milk to soak, put 2 cups of 
milk on the stove and when hot stir in 5 tablespoons sugar, the 
soaked gelatin and the beaten yolks of 2 eggs; as soon as it be¬ 
comes thick take off and stir in the whites of the eggs beaten to 
a stiff froth and a teaspoon of vanilla, put into a mold; eat with 
cream and sugar. 


160 


BAVARIAN CREAM No. 1 


One pint cream, 1 cup sugar, 3 tablespoons wine, 1 tablespoon 
vanilla; after beating the cream up lightly, stir in 1/3 of a box of 
gelatin dissolved in y 2 teacup of warm water; while straining in 
the gelatin beat the cream thoroughly, add the whites of 6 eggs 
well beaten; beat them all together, pour into a mold and let 
stand an hour in a cool place, serve with or without jelly; 4 
oranges and the grated rind of one, instead of the vanilla, will 
make Orange Bavarian Cream. 

BAVARIAN CREAM No. 2 

Two cups milk or thin cream, ^4 box of gelatin dissolved 
in y 2 cup cold water, 2 eggs, y 2 cup sugar, dash of salt, 1 cup 
cream whipped very stiff. Scald the milk, pour slowly over the 
2 egg yolks beaten with the sugar and salt. Add the gelatin, 
put in double boiler, stir till mixture coats the spoon, strain and 
when cold add the whipped cream and the stiffly beaten whites 
and flavoring. Mold and serve with boiled custard sauce or 
canned fruit. 


STRAWBERRY BAVARIAN CREAM 

Add 1 cup strawberries mashed and % cup sugar to Bavarian 
Cream No. 2. 

STRAWBERRY CREAM 

Rub through sieve 1 pint strawberry preserves. Soak 1 
envelope gelatin in 1 cup cold milk for 10 minutes. Dissolve 
gelatin by placing bowl in boiling water. Whip 2 cups cream 
until thick, add the strawberries and the dissolved gelatin. 
Mold. 

PINEAPPLE BAVARIAN CREAM 

One cup grated pineapple, juice y 2 lemon, a little sugar, add 
to Bavarian Cream No. 2. 

CHOCOLATE BAVARIAN CREAM 

Add 3 tablespoons cocoa or y 2 cup chocolate. Flavor with 1 
teaspoon vanilla. Add to Bavarian Cream No. 2. 


161 


COFFEE BAVARIAN CREAM 


Add y 2 cup very strong coffee to Bavarian Cream No. 2, 
using a little more gelatin. 

PEACH BAVARIAN CREAM 

One quart of canned peaches, large cupful of sugar, 1 pint of 
cream, y 2 box of gelatin, y 2 cup of cold water; mash the peaches 
and rub them and the juice through a sieve, add the sugar, soak 
the gelatin two hours in the cold water, whip the cream to a 
froth, put the peaches in a sauce pan and let them simmer 20 
minutes, stir often, add the gelatin to the hot peaches and re¬ 
move from the fire at once, place the sauce pan in a pan of ice 
water and beat until the mixture thickens; then stir in the cream, 
mix thoroughly and pour into the mold, set away to harden; 
serve with whipped cream. Apricot, pear and pineapple Bavar¬ 
ian Creams are made in the same way. 

RASPBERRY BAVARIAN CREAM 

One quart of fresh fruit or 1 pint of canned raspberries, 
mash the berries through a sieve and stir in a cupful sugar; soak 
y 2 box gelatin in y 2 cup cold water 2 hours; then pour on y 2 cup 
boiling water and strain into the raspberry juice; whip 1 pint of 
cream to a stiff froth and whip all the ingredients together; pour 
into a wetted mold and set away to harden. Take out upon a 
platter and put whipped cream around it when wished to serve. 
Strawberries and blackberries can be used the same way. 

SNOW PUDDING No. 1 

One-half box Cox’s gelatin, y 2 pint cold water, dissolve the 
gelatin in the water, add the juice of 2 lemons, y 2 lb. sugar and 
1 y 2 pints of boiling water; let this stand until cold, beat the 
whites of 3 eggs to a stiff froth; whip the gelatin into the eggs 
a tablespoonful at a time. Put in a mold and let it harden. 

Sauce—Scald 1 pint milk, beat the yolks of 4 eggs, sweeten, 
add grated rind of 2 lemons; stir into the boiling milk till it 
thickens. Serve very cold. 

PINEAPPLE SPONGE 

Soak y 2 box gelatin flake in ^4 cup cold water, set over the 
tea kettle until thoroughly dissolved, drain the syrup from 1 can 


162 


of pineapple and if not sweetened add sugar, measure and add 
enough water to make 1% cupfuls, heat to the scalding point 
then pour over the gelatin, strain. When it cools and begins 
to thicken add y 2 cup of cream whipped stiff and the beaten 
whites of 3 eggs; stir carefully and then add the pineapple cut 
into tiny hits. Pour in a mold. 

APPLE SNOW No. 1 

Peel and grate into an earthen bowl, 1 large tart apple and 
as it is grated sprinkle over it 1 cupful of powdered sugar to keep 
the apple from turning dark; beat with this the whites of 2 eggs 
beaten stiff and beat together 15 minutes. It will beat up very 
stiff and light. Then heap up the mixture in a glass dish and 
pour around it a good smooth custard or serve it with it. 

APPLE SNOW No. 2 

Stew some finely flavored sour apples till tender and beat 
1 y 2 cups powdered sugar into 1 pint of the apple sauce, whip till 
light then add the whites of 2 eggs beaten stiff, whip all together 
till stiff and light; serve very cold with whipped cream or a good 
custard. 


NUT CREAM No. 1 

One pint whipping cream, ^4 box gelatin, y 2 pint 
blanched almonds, cut in small pieces, y 2 cup sugar, y 2 teaspoon 
vanilla, 5 drops almond. 

NUT CREAM No. 2 

Dissolve 1 y 2 tablespoons of gelatin in 1 gill of boiling 
water, strain into a basin, add 6 tablespoons of sugar, 
2 tablespoons each of chopped pecans and pistachio nuts, 1 
teaspoon of vanilla extracts, and 1 pint of whipped cream. Stir 
until beginning to grow firm. Pour into individual molds. Turn 
out on serving plates, garnish with whipped sweetened cream, and 
sprinkle over with finely chopped pistachios. 

To Fix the Cream—Cover the gelatin with y^ cup cold 
water, melt over hot water, then whip cream, beat in the sugar, 
then the gelatin (strained), then stir in the almonds, then add 
flavoring, put in a fancy mold and set away 2 hours to harden. 
Serve with the chocolate sauce. 


163 


THE CHOCOLATE SAUCE 


One cup milk % cup sugar, 1 level teaspoon corn starch, 1 
teaspoon vanilla, 1 square Baker’s chocolate; melt the chocolate, 
put the milk on to cook, mix corn starch with a little cold milk, 
add a little hot milk to the chocolate, add sugar to the milk, 
then the chocolate, then the corn starch. 

MOSCOW CREAM 

Make good lemon jelly and form in small cups, with hot 
spoon hollow out the center leaving only about % inch on bot¬ 
tom and sides of cup. Filling—soak 1/3 box of gelatin in 1/3 cup 
of cold water, to 1 pint of thick cream, add 3 tablespoons of 
powdered sugar, and tint a pretty colored green with colored 
paste; whip to solid froth, set gelatin in hot water to dissolve; 
add by degrees to whipped cream; as it begins to thicken, add 1 
teaspoon vanilla, 4 tablespoons sherry (though not necessary), 2 
tablespoons blanched and finely chopped pistachio nuts, English 
walnuts or almonds; fill the prepared molds, when the cream is 
set, melt the jelly taken from the centers and fill up the molds; 
to serve turn out upon individual plates and garnish with freshly 
whipped cream. If desired, sprinkle with finely chopped nuts. 

CHARLOTTE RUSSE 

One pint thick cream whipped, *4 box gelatin soaked 1 
hour in cup cream; if necessary pour on a very little hot water, 
sweeten and flavor to taste, stir in a very little cream to cool 
it, then stir in the whipped cream; line bottom and sides of mold 
or dish with lady-fingers or sponge cake, then turn in mixture 
and set away to harden. 

SNOW PYRAMIDS 

To 1 pint cold thick cream add 4 tablespoons powdered 
sugar, 1 teaspoon vanilla, }4 box gelatin which has been soaked 
in a little cold water and then dissolved by standing over a hot tea 
kettle. When it begins to slightly thicken whip until light and 
thick. Turn into small glasses and set away. Just before serv¬ 
ing beat the whites of 6 eggs to a stiff meringue with 6 table¬ 
spoons powdered sugar, adding gradually % tumbler of currant 
jelly. Drop a large spoonful of this on the top of each glass of 
cream heaping it up like a pyramid. 


164 


CARAMEL CUSTARDS 


Break 3 eggs into a bowl, beat well and add ^4 of a cup of 
sugar; when that is mixed well put in 1 pint of milk and y 2 tea¬ 
spoon of vanilla. Then pour on the following: 

Caramel—1 cup granulated sugar, melted slowly and be 
careful not to burn, add gradually y 2 cup of hot water, stir till 
free from lumps; pour this into 9 greased custard cups and over 
it pour the custard; place them in a baking pan containing water 
and poach in a hot oven, about 25 minutes, or till a knife can be 
put in and drawn out without the custard cleaving to it; turn out 
into sauce dishes while hot, first carefully running a knife around 
the edge to free it from the cups. Serve very cold. 

CUSTARDS IN CUPS 

Four eggs, beaten, 1 cup sugar, a pinch salt, 1 quart milk, 
1 teaspoon vanilla, ^4 nutmeg grated, or y± teaspoon cinnamon if 
liked; put in wetted cups and place in a dripping pan half full of 
warm water; bake slowly until a knife can be put in and come 
out clean. Cool before eating. 

FLOATING ISLAND 

One quart sweet milk, put over hot water to heat, whites of 
6 eggs beaten stiff and laid on the milk until cooked. Remove 
the eggs to a platter, beat the yolks with 3 tablespoons sugar, 
pour hot milk over them. Flavor to suit and stir till the hot 
milk cooks the eggs through. Turn into a suitable dish. Pile 
the whites on top and serve with a bit of jelly with each dish. 

JELLIED APPLES 

Butter a quart pudding dish and fill it with layers of thinly 
sliced, sour apples. Sprinkle a tablespoonful of sugar and a salt 
spoonful of cinnamon over every other layer. Pour over the 
whole 1 cup of water. Cover with a buttered plate that fits 
closely into the dish and press down upon the apples. Set the 
dish in a pan of hot water in the oven and cook slowly for 3 y 2 
hours. When cold it can be turned from the dish in a jellied mass, 
cold custard, whipped cream, syrup or any cold sauce can be 
turned around it or served with it. 


165 


COMPOTE OF PEACHES 


Put layers of plain boiled rice (warm) and of canned peaches 
alternately in a serving dish. Have all warm and serve with 
whipped cream sweetened or plain cream. 

VANILLA SOUFFLE 

Scald y 2 pint milk in a double boiler; add 2 tablespoons but¬ 
ter rubbed to a soft paste with *4 teaspoon salt and 2 tablespoons 
flour; stir until thick and smooth; cover and cook for 5 minutes 
on back of stove. Take from fire add yolks of 4 eggs beaten up 
with 3 tablespoons of sugar. Beat for a moment, cover and set 
aside until cold. Whip the whites to a stiff froth and cut into 
the cold mixture, adding at the same time 1 teaspoon vanilla, 
turn into well buttered forms, stand in a pan of hot water, dust 
with powdered sugar and place in a hot oven 10 to 15 minutes 
accordings to forms. Serve with foamy sauce. 

SNOW PUDDING—(CORN STARCH)—No. 2 

Three tablespoons corn starch dissolved in cold water; pour 
upon it 1 pint boiling milk, add the whites of 3 eggs beaten stiff, 
sweeten with 2 tablespoons powdered sugar, flavor to taste, wet 
a mold, fill with mixture, steam 20 minutes. 

Sauce—Beat the yolk of 3 eggs, add 1 cup sugar, 1 cup 
milk, butter size of an egg; boil a few minutes, flavor to taste. 
Let the pudding and the sauce get very cold. (Add juice and 
rind of lemon to the pudding if desired.) 

SNOW PUDDING No. 3 

Mix 2 rounding tablespoonfuls each of corn starch and 
sugar with 2 tablespoonfuls of cold water; then add 1 cupful of 
boiling milk and cook for ten minutes, stirring constantly to pre¬ 
vent burning. Before removing from the fire add a level table¬ 
spoonful of butter and *4 teaspoonful of salt. WLile hot pour this 
gradually over the stiffly beaten whites of two eggs; then add a 
tablespoonful of lemon juice and pour into cups having a halved 
peach or any preferred fruit in the bottom. Set where they will 
chill; then serve with a sauce made by adding y 2 tablespoonful 
of flour to a y 2 cupful of sugar and stirring into a pint of scalding 
hot milk. Sprinkle in a generous pinch of salt and cook for five 
minutes; remove from the fire and beat in the yolks of the 2 
eggs; then flavor and set where it will become cold. 


166 


CHOCOLATE AND WHIPPED CREAM PUDDING 


One quart milk, iy 2 cups sugar, 4 level teaspoons of corn 
starch, y 2 cup grated chocolate or 4 squares, put milk in double 
boiler, melt chocolate in a sauce pan and put a little of the hot 
milk to it, put sugar into hot milk in the boiler and add the 
melted chocolate and milk then the corn starch stirred smooth in 
a little cold milk, add vanilla when cold; put in deep serving dish 
and spread y 2 pint cream whipped thickly over the top. Serve 
very cold. 


BANANA SPLIT 

Peel, scrape, cut in halves and if large, cut across. Lay open 
in a plate and put chopped nuts on top. Then pile on top whipped, 
sweetened cream. Serve with small cakes. 


167 


ADDITIONAL RECIPES 


168 




ICE CREAM AND FROZEN 
DESSERTS 


DIRECTIONS FOR FREEZING ICE CREAM AND ICES 


Be sure the freezer is clean. Scald the can before using, also 
dasher and cover. Chip the ice in small pieces or an easy way 
is to put the ice in a coarse bag and pound it fine. Put ice in 
around the can and coarse salt in the proportion of 3 parts of ice 
to 1 part of salt. Put a layer of ice in first then a layer of salt 
and so on till freezer is full. Then turn the crank quite slowly 
until mixture is very cold; then turn fast and steadily until it 
turns quite hard. When the cream is frozen, carefully brush off 
the salt and ice and take off cover and take out the dasher and 
press down the cream smoothly in the can. Replace the cover, 
stop up the hole in cover with a cork. Fill up the freezer with 
more ice and salt and cover the can. Cover with a piece of car¬ 
pet or blanket and let stand 1 or 2 hours before using. After 
ice cream has been used wash and dry the freezer and put in a 
dry place. Don’t fill the can more than 2/3 full of cream to be 
frozen. 


PURE ICE CREAM 

Two quarts of cream to 1 lb. of sugar. Flavor as desired 
and freeze. 

VANILLA ICE CREAM 

One quart of cream, % lb. granulated sugar, 1 tablespoon va¬ 
nilla. Put half of the cream and the sugar in a double boiler; 
when sugar is dissolved and thoroughly stirred for about 10 min¬ 
utes, take from fire and add the rest of the cream, then the va¬ 
nilla. Freeze. 


CUSTARD ICE CREAM 

One quart milk, 4 eggs, 1 cup sugar, 1 pint cream; put milk 
in double boiler add the sugar, scald till sugar is thoroughly dis¬ 
solved then add the beaten yolks of the eggs; cook till like cus- 


169 




tard, take from the fire and stir in the beaten whites, add the 
cream; flavor to taste. Cool. Freeze. 

CORN STARCH ICE CREAM 

One pint milk, yolks 2 eggs, 6 oz. of sugar, 1 tablespoon 
corn starch. Put milk in double boiler, when hot add corn starch 
dissolved in a little cold milk; cook a minute and add beaten 
yolk. Put whites of eggs beaten stiff into 1 pint cream whip¬ 
ped, mix, flavor, freeze. 

NEW YORK ICE CREAM 

One quart of milk and 4 eggs, 2/3 cup sugar, vanilla to flavor. 
Beat the yolks light with sugar, and add to the milk; then beat 
whites stiff just before freezing and add to mixture. Use part or 
all cream if preferred. 

PHILADELPHIA ICE CREAM 

One-quarter box gelatin, soaked in y 2 cup milk. Dissolve 1% 
cups sugar in 1 quart milk, scald, add the soaked gelatin, when 
cold flavor; add 1 pint cream whipped. Freeze. Serve with 
chocolate sauce or maple syrup. 

LEMON ICE CREAM No. 1 

Make same as vanilla ice cream except flavoring with 1 
tablespoon lemon extract. 

LEMON ICE CREAM No. 2 

One quart cream, % lb. sugar, juice of 2 lemons, juice of 1 
orange. Mix sugar and the grated yellow rind of 1 lemon and 
the orange juice together. Let stand 1 hour. Scald the cream 
in a double boiler. Let it get cold. When cold put in freezer 
and when about half frozen add the lemon juice and sugar. Turn 
the crank rapidly a few minutes till frozen. 

GELATIN ICE CREAM 

One quart cream, 1 pint milk, % lb. sugar, y 2 box gelatin, 1 
tablespoon vanilla; cover gelatin with the milk and let stand 30 
minutes, then put in double boiler; when scalding hot add the 
sugar, strain; add cream and vanilla. When cold freeze. 


170 


COFFEE ICE CREAM 


One quart cream, % lb. pulverized sugar, 4 oz. ground coffee. 
Put coffee and 1 pint of cream in double boiler and steep for 10 
minutes, then strain; add the sugar, stir until dissolved, add the 
rest of the cream. When cold freeze. 

CHOCOLATE ICE CREAM 

One quart cream, % % lb. sugar, 6 eggs, 1 tablespoon vanilla, 1 
small piece stick cinnamon, 4 oz. sweet chocolate; put cream 
and cinnamon in boiler to scald, beat yolks of eggs and sugar to¬ 
gether, add the stiff whites, stir this into the cream and cook un¬ 
til it begins to thicken. Strain, add grated chocolate. Flavor 
with vanilla. When cold freeze. 

PINEAPPLE ICE CREAM 

* 

One quart cream, 1 lb. sugar, 1 lemon, 1 pint of grated 
pineapple. Put 1 pint of cream and one-half of the sugar in 
double boiler; stir till sugar is dissolved; cool, mix the pineapple 
with the rest of the sugar; add lemon juice. Freeze the cream, 
first adding the remaining pint; when frozen add the pineapple 
mixture and beat thoroughly. Take out dasher and repack. 

STRAWBERRY ICE CREAM 

Same as pineapple, omitting the lemon. Use the fresh 
crushed fruit. 


PEACH ICE CREAM 

One quart cream, % lb. sugar, 1 quart ripe peaches or 1 pint 
can. Put half of the cream on to boil, when hot add the sugar 
and stir till dissolved. Take from fire and add remaining cream; 
when cold freeze. Chop the peaches fine or mash them, add to 
frozen cream and turn rapidly about 5 minutes. Then take out 
dasher and repack. 


NUT ICE CREAMS 

Make vanilla ice cream and add any nuts desired, chopped 
fine or pounded to a paste; almonds, hazelnuts, filberts, English 
walnuts. 


171 


BISQUE ICE CREAM 


One quart cream, ^ lb. macaroons, 2 lady-fingers, lb. 
sugar, 4 kisses, 1 teaspoon vanilla, 1 teaspoon caramel. Pound 
the macaroons, kisses and lady-fingers through a colander. Put 
1 pint of cream to boil, add sugar, stir until dissolved, take from 
fire, add rest of cream and freeze. When frozen add vanilla, 
caramel and pounded cakes. If desired add 5 tablespoons of 
sherry. Beat the whole till smooth. Repack. 

BANANA ICE CREAM 

One pint cream, 1 pint milk, % lb. sugar, yolks 6 eggs, 4 
bananas. Scald the milk in double boiler; beat yolks and sugar 
together and add to hot milk; cook till thickens, stirring con¬ 
stantly; add cream and when cool add the bananas mashed 
through a colander. Freeze and then repack. 

LEMON ICE No. 3 

Boil 2 quarts of water and 5 # cups of sugar together. When 
cool add the juice of 6 lemons and freeze. When ready add the 
whites of 3 eggs. This will make 1 gallon. 

LEMON ICE No. 2 

Juice 5 lemons, 1 pint sugar, 1 quart water, 1 tablespoon 
gelatin. Boil sugar and water together, when cold add lemon 
juice and the gelatin dissolved. Freeze. 

LEMON ICE No. 3 

Juice of 6 lemons, grated rind of 3, 1 large orange, juice and 
rind. Squeeze the juice of the lemons and orange, add grated 
peel and let it stand an hour or more; squeeze and strain through 
cheese cloth, add 1 pint of water and 2 cups sugar. Stir till dis¬ 
solved. Freeze same as ice cream but let it stand longer, at 
least 3 hours. 


ORANGE WATER ICE 

Twelve oranges, 1 lb. sugar, 1 quart water; make same as 
Lemon Water Ice. 


172 


PINEAPPLE ICE 


One quart water, 1 quart sugar, 1 pineapple, or 1 pint can 
grated pineapple, the juice of 3 lemons and the grated yellow 
rind of 1 lemon. When frozen add beaten whites of 3 eggs. 
Will make 1 gallon. 


STRAWBERRY ICE 

Syrup of 1 quart water and 1 quart sugar, 1 quart crushed 
strawberries, juice of 3 lemons. When nearly frozen add beaten 
whites of 3 eggs. 


GRAPE ICE 

Make a syrup with l 1 ^ lbs. of sugar and 1 pint of water, bring 
it to the boiling point pour it while hot over 4 lbs. of grapes (ripe) 
which have been mashed to a pulp. Let stand 1 hour, then rub 
through sieve, add the juice of 1 lemon and freeze; when partly 
frozen add the beaten stiff whites of 2 eggs with two tablespoons 
of powdered sugar, mix well and finish freezing, then repack and 
stand 2 hours. 

MILK SHERBET 

One pint milk, 1 cup sugar, juice of 1 lemon, whites of 3 
eggs. Squeeze the juice from the lemon, mix with the sugar; 
beat the whites to a stiff froth and stir into mixture. Have the 
milk ice cold. Add the mixture to the milk and freeze same as 
ice cream. 


PINEAPPLE SHERBET 

One can grated pineapple, juice of 2 lemons, 2 quarts water, 
1 pint sugar. Boil sugar and water together. When cool add 
pineapple and lemon juice. Freeze, add 3 well beaten whites. 
Repack for 3 hours. 


ORANGE SHERBET 

One pint orange juice, 2 tablespoon gelatin, 1 lb. sugar, 1 
quart water; cover gelatin with a little cold water and soak 30 
minutes. Boil sugar and water together 5 minutes add the gela- 


173 


tin and let stand till cool; when cold add orange juice. Freeze 
and add the beaten whites of 3 eggs, or only 1 as liked. Re¬ 
pack, let stand 3 hours. 

STRAWBERRY SHERBET 

One quart strawberries, 1 lb. sugar, 1 quart water, juice 2 
lemons. Boil sugar and water together for 5 minutes add lemon 
juice to the mashed berries. When the syrup is cold pour over 
the berries and strain. Freeze and add beaten whites of 1 or 3 
eggs. 

RASPBERRY SHERBET 

Two quarts raspberries, 2 cups sugar, iy 2 pints water, juice 
of large lemon, 1 tablespoon gelatin. Mash berries and sugar 
together and let stand 2 hours; soak gelatin in a little cold 
water y 2 hour; heat y 2 pint of water add dissolved gelatin, add 1 
pint of water to berries and strain, add gelatin. Freeze. 

SICILIAN SORBETTO 

Mash 1 y 2 quarts of ripe peaches through a sieve add 1 y 2 pints 
of orange juice, boil 1 y 2 lbs. of granulated sugar with 1 y 2 quarts 
water for 5 minutes; cool. When cold add the fruit juice. 
Freeze. Remove the dasher, beat the whites of 2 eggs till stiff, 
add 2 tablespoons powdered sugar and stir into the sorbetto; 
mix well, repack and stand away for 2 hours. 

STRAWBERRY MOUSSE 

Whip 1 pint of cream to a stiff froth, add 1 cup powdered 
sugar and 1 pint of strawberries pressed through a sieve, mix 
well, put in a mold previously wet with cold water; pack in salt 
and ice and let stand for 3 hours. Turn out of mold and serve 
immediately. 

BANANA MOUSSE 

A new and delicious banana dessert is made as follows: 

Put 6 fine ripe bananas through a colander, then add a 
half cupful of grated cocoanut. Fold in a pint of cream, dry 
whipped, and sweeten to taste. Turn the mixture into a mold 
and pack down in equal quantities of ice and salt for 4 hours. 
Serve in glasses. 


174 


PEACH MOUSSE 


Rub 1 pint can peaches through a sieve. Add % cup orange 
juice, 1 cup sugar, boil till a thick syrup. The add to peach pulp 
and let get cold. Whip 1 pint cream, add vanilla. Add all to 
cream and pack in ice and salt 4 or 5 hours. 

MAPLE MOUSSE 

One cup maple syrup, yolks of 4 eggs, 1 pint whipped cream. 
Beat yolks of eggs till light, cook with syrup in double boiler 15 
minutes, stirring constantly. Beat until cold, add whipped cream, 
pack in ice 5 hours. 


ANGEL NECTAR 

Fill ice-tea glasses half full of crushed ice, then 2/3 full grape 
juice. Pile a spoonful of whipped cream on top. If convenient 
put a sprig of mint on top. Use straws or long spoons when 
serving. Some like a little lemon juice added. 


175 


ADDITIONAL RECIPES 


176 


BEVERAGES 


COFFEE 

One rounding tablespoon of finely ground coffee to each per¬ 
son and 1 for the coffee pot, 1 egg, crushed shell and all. Half 
of the egg will do when eggs are expensive. Allow 2 cups of 
water to each person. Stir egg and coffee thoroughly together 
then add a little cold water. Standing awhile after mixing 
does not spoil it. Have the water in coffee pot boiling hot, stir 
the coffee into it, put on the stove, let it boil up, then stir it 
down, then place where it will simmer 2 minutes. Pour on a very 
little cold water to settle it. Do not let it stand after it is ready 
to serve. If wished to keep awhile pour off from the grounds 
into another pot and place where it will keep hot. Standing on 
the grounds makes it bitter. 

The coffee pot must be kept clean. If a granite iron one is 
used and it looks black inside boil some soda in water in the pot 
a few minutes; this will remove the coffee oil which will spoil the 
best coffee if allowed to remain. If the pot is tin soda must not 
be used. Buy a new pot. 

ICED COFFEE 

When making the coffee for breakfast, make more than is 
needed. Use the extra iced for dinner. Do not let it stand on the 
grounds. Serve with cracked ice in each tumbler. 

TO MAKE TEA 

Two teaspoons of tea to 4 large cupfuls of boiling water, 
Bring water to boiling point and pour upon the tea. Let stand 
and steep for about 5 minutes. Do not use water that has been 
boiling any length of time. Never allow tea to boil. 

ICED TEA 

It is not necessary to be made fresh when used. It may be 
prepared and poured off the grounds into bottles or fruit cans 
and kept till required. Either black or green tea may be used 


177 



or both mixed. Most people like the black tea the best when 
iced. Serve with sliced lemons. For afternoon serving, peel 
lemons, slice thinly, stick 2 or 3 cloves through each slice. 

GRAPE JUICE No. 1 

Pick ripe grapes from the stems, wash, put into a preserv¬ 
ing kettle with just enough water to keep from burning. Stir and 
cook for 30 minutes. Put them into a bag strainer and let them 
drip, but do not squeeze. To 3 quarts of juice add 1 quart of 
sugar. Stir till sugar is dissolved boil a few minutes and can or 
bottle up hot. If in bottles cover corks with sealing wax or 
paraffin. 

GRAPE JUICE No. 2 

Wash and pick grapes from stems. Put grapes in kettle with 
2 qts. of water to each basket of grapes. Cook until grapes are 
pulp. Then strain through bag. One small cup of sugar to each 
2 qts. of juice. Boil 5 minutes, then bottle while hot and seal. 

GRAPE JUICE PUNCH 

Two quarts of grape juice, 1 cup lemon juice, juice of 1 
can of pineapple, 1 quart kitro or grape fruit tonic. Make a 
syrup of 3 lbs. of sugar; and add sufficient to sweeten the mix¬ 
ture; add 2 quarts of water. Will keep 2 weeks if kept bottled 
in the ice-chest. When wanted to serve place a piece of ice in 
a punch bowl and pour in the juice. Serve in small glasses. 

MEAD 

Two lbs. white sugar, 1 pint strained honey, ^4 lb. of 
tartaric acid and 2 quarts of boiling water. When cold flavor 
with lemon, sassafras or any preferred flavor. Put 3 tablespoons 
to each glass nearly full of ice water and stir in *4 teaspoon soda. 
Drink while effervescing. 


SILVER TOP 

One quart of water and add 1 pint of sugar; while sugar is 
dissolving beat the white of 1 egg to a stiff froth and add to it ^2 
oz. of tartaric acid, then mix with the sugar and water and 


178 


flavor as desired. Use 2 tablespoons to 1 glass of water and a 
little soda. Stir and drink quickly. This drink can be made by 
using any fruit syrup. 

CREAM BEER 

Two oz. tartaric acid, 2 lbs. white sugar, juice of 1 lemon, 
3 pints water; boil together 5 minutes, when nearly cold, add, 
after beating together whites of 3 eggs, y 2 cup of flour, y 2 oz. 
of essence of wintergreen, or any essence preferred. After being 
well mixed, bottle and keep in cool place. For drinking, take 2 
tablespoons of the mixture to 1 tumbler of water and stir in *4 tea¬ 
spoon of bi-carbonate soda. Drink immediately. 

CHOCOLATE 

One square chocolate, scraped or grated, or 4 teaspoons cocoa, 

1 quart of milk and water (half and half) ^4 cup of sugar. Have 
milk, water and sugar boiling hot, add the chocolate. Stir for 

2 or 3 minutes. Boiling for 10 minutes improves it. Serve with 
whipped cream on each cup. 

LEMONADE 

Juice of 3 lemons to 1 pint of water. Sweeten to taste. If 
too strong of lemon juice add more water. 

LEMON SYRUP 

Juice of 12 lemons; grate in the rinds of 3, let it stand over 
night. Make a thick syrup of 6 lbs. of sugar; add lemon juice; 
strain, put in bottles, cork well. Use 1 tablespoon to a tumbler 
of water. 

PINEAPPLE LEMONADE 

One grated pineapple or 1 pint can; add juice of 4 lemons, 
and a syrup made of boiling 1 lb. sugar and 1 pint of water to¬ 
gether. When cold add 1 quart of water. Strain and ice. 

FRUIT PUNCH 

Two dozen lemons, 1 dozen oranges, 1 dozen bananas, 1 pint 
can grated pineapple, 1 quart can strawberries, 2 quarts grape 
juice, squeeze juice from the lemons and oranges, slice bananas, 
add the other ingredients; add sugar to taste and enough water 
to make same as lemonade. Serve in small glasses, very cold. 


179 


RASPBERRY SHRUB 


To every 2 quarts of berries use 1 pint of vinegar. Stir 
through, let stand 24 hours. Press out the juice and to every 
pint use % lbs. granulated sugar. Boil about 20 minutes. Bottle 
up or can while hot. 

EFFERVESCING RASPBERRY 

Make a syrup with iy 2 lbs. loaf sugar, 3 oz. of tartaric acid 
and a little water; put in a jug, add 3 pints of strained resp- 
berry juice; shake well and bottle. For 1 tumbler of water add 

2 tablespoons of the syrup and % teaspoon of soda. 

MILK SHAKE 

Flavor a white sugar syrup with any desired flavors, take 1/3 
glass of the flavored syrup, fill with rich milk and pounded or 
shaved ice, aerate with egg beater. 

CREAM NECTAR 

One lb. coffee sugar, 1 quart water, 1 oz. tartaric acid, boil 
5 minutes in porcelain kettle; while boiling add 1 tablespoon 
of corn starch mixed in a little cold water, when cool add juice of 
1 lemon, whites of 2 eggs, flavor to taste; 2 tablespoons of liquid 
to a goblet of ice water, then add y 2 spoon of soda. The liquid 
will keep a month if bottled and kept in a cool place. 

LEMON BEER 

Nine lbs. sugar, 3 nutmegs, 6 oz. cream tartar, 6 lemons, 

3 pints yeast, 10 gallons water; put 4 gallons water to the sugar 
and boil it, put in 3 eggs well beaten to cleanse it before it boils, 
then skim it carefully, turn the remaining part of the water into 
a firkin, slice in the lemons, grate in the nutmegs, put in the 
cream tartar, the boiling sugar and then the yeast, stir, let stand 
12 hours and bottle up. 

GINGER BEER 

Two quarts water, 1 cup sugar, 1 teaspoon ginger, y 2 tea¬ 
spoon tartaric acid, 1 small teaspoon soda. Dissolve sugar in the 


180 


water, stir in the acid, then the ground ginger; mix thoroughly 
and then stir in the soda. Drink immediately. If these ingre¬ 
dients do not suit each taste add or take from each quantity 
enough to change it to more or less acid. 


VIENNA CHOCOLATE 
For 30 People 

Six squares Baker’s Chocolate, 1 y 2 cups boiling water, 2*4 
cups brown sugar. Stir well together. Three pints milk, let all 
come to a boil. Dissolve 6 teaspoons corn starch in iy 2 cups cold 
water or milk. When chocolate boils stir com starch into it and 
keep stirring. Remove from fire and break 3 eggs into a large 
kettle and beat very light. Pour iy 2 cups cold water into eggs. 
Pour chocolate over it. Serve with whipped cream on top of 
cups. 


FOR A QUICK, COOL DRINK 

Take some ice cream and ginger ale, serve both together 
in tall glasses. Carbonated Ginger Ale will give the same 
effervescent effect as you would have in an ice cream soda at 
the fountain. 


181 


ADDITIONAL RECIPES. 


182 


CANNING 


Select good firm ripe fruit for canning and preserving. Pro¬ 
vide yourself with a large agate iron or porcelain lined preserving 
kettle; a can holder; a can funnel and a small, long-handled 
agate iron dipper. Always use good dry, white sugar. Prepare 
the fruit and measure it; weigh the sugar. Make a syrup of the 
sugar, using a quart of water to every 3 lbs. sugar for fruit and 
4 lbs. for berries, skimming it if necessary; then add the fruit 
and cook according to the table given below. Scald the fruit 
jars by rolling them and their covers in hot water; put in the 
holder, put on the rubber, always use new rubbers for canning; 
then put in the funnel; then slip the fruit and juice into the jar; 
when full and running over scrape off the superfluous fruit and 
screw down the cover tight. Wipe off and place top side down 
to cool and to see that they do not leak. When cold put away in 
a dark, cool place. Do not let the fruit boil while canning, just 
steam or the can will be filled with froth and air bubbles. See 
government rules for Cold Pack Method. 

Preserves may be put in fruit jars or in jelly glasses. 


TABLE FOR CANNING FRUITS 

Time for 
Boiling. 

Strawberries (hulled) . 5 minutes... 

Quantity of 
sugar to 
the quart. 
... 10 ounces 

Cherries (pitted) . 

.. 5 

C i 

...10 “ 

Raspberries . 

.. 6 

i ( 

...8 “ 

Blackberries . 

.. 6 

“ 

...6 “ 

Blueberries . 

.. 5 

< c 

... 6 “ 

Plums (peeled) . 

.. 8 

i ( 

...10 “ 

Currants (steamed) . 

.. 6 

i i 

...12 “ 

Peaches (peeled and quartered) ... 

.. 8 

i c 

.... 8 “ 

Tomatoes . 

. .20 

c i 

.. .None 

Sour apples (quartered) . 

. .10 

i c 


Gooseberries . 

.. 8 

l c 

...12 “ 

Quinces (peeled and sliced thinly) 
steamed . 

. .15 

c c 

...12 “ 


p ears —Six oz. sugar to the quart. Peel pears, cut in halves, 
put in a steamer and steam till they can be pierced easily. Take 


183 

























out and make a syrup of 6 oz. of sugar to a quart of pears. Put 
in pears and can while hot. 

CANNED PINEAPPLE 

Shave off outside. Cut out eyes. Slice about ^4 inch thick. 
Cut in quarters, taking out core or slice down around core. Cook 
or steam till tender, then make a rich syrup, put in pineapple. 
Can hot. 


184 

























PRESERVING 


Nearly all kinds of fruit require 1 lb. sugar to each lb. of 
fruit; cook 20 minutes after it comes to a boil. Seal up hot. 


STRAWBERRY PRESERVE 

One lb. sugar to each pound of berries. Boil together 5 
minutes, let stand over night. In morning put cold fruit in 
sterilized cans. Seal and place in sun all day. If no s un , place 
in water and boil 5 minutes. 

GINGER PEARS No. 1 

Peel, core and halve small, sweet pears or quarter large ones; 
put on a plate in a steamer and steam till done; then take out, 
drain and save the juice and pears separately. Steam more until 
there are enough pears to fill 4 quart jars. Take 2 y 2 times as 
much granulated sugar as juice and add to the juice in a pre¬ 
serving kettle; add ^4 lb. of pounded gingerroot and 1 tablespoon 
of mace broken up; also add 4 lemons sliced, taking out the 
seeds. Cook all together until the lemons are done and the juice 
is a rich brown syrup. Stir frequently and be very careful not to 
burn. Take out and strain through a sieve strainer, then add 
pears to the juice; if there is not syrup enough to fill the jars add 
water; boil up once and can, or put in jelly glasses. 

GINGER PEARS No. 2 

Eight lbs. pears, 8 lbs. sugar, y 2 lb. preserved ginger, 4 
lemons. Peel and core good sweet pears and chop coarsely to¬ 
gether with the ginger; make a syrup of the sugar and 1 quart of 
water, add pears and ginger and boil 1 hour. Boil lemons till 
tender; peel and chop and add to pears and boil another hour. 
Put in glasses. 


187 




ADDITIONAL RECIPES 



188 


JELLY 


CURRANT JELLY 

Take ripe currants, mash them, heat them through, not to 
cook them; put in a thin cloth a quart at a time and gently press 
it and wring it to get all the juice, measure the juice; put in a 
preserving kettle and boil 20 minutes. Weigh the sugar, put¬ 
ting 1 lb. of sugar to each pint of juice or pound for pound. 
When sugar is dissolved, boil up once, try a little in a cup on 
the ice and if it jellies it is done. Probably it will jelly right 
away as soon as dissolved. Do not cook jellies after sugar is 
added any more than necessary or they will turn dark. Roll 
jelly glasses in hot water; fill with jelly nearly to the top. Cover 
with parafin while hot or melt it after jelly is cold and pour 
over. Put on the tin cover and put away in dry cool place. 

RASPBERRY AND CURRANT JELLY 

One-half red ripe currants to 2/3 raspberries. Make same as 
currant jelly. 


APPLE JELLY 

Use crabapples, Maiden Blush, Red Astrachans or Greenings; 
they all make good jelly. Wash them, cut up with the parings 
on. Put in the kettle, cover with water and cook slowly, stirring 
occasionally, till they are well done. Put in jelly bags and sus¬ 
pend from a stick over large bowls (the broom handle may be 
used in place of a stick) to drip overnight. In the morning put 
on kettle after measuring and boil from 10 to 20 minutes. Add 
sugar 1 lb. to each pint or pound for pound. Boil up, try, and 
when stiff enough, put in glasses. 


GERANIUM JELLY 

If desired to flavor above with rose geranium, put a small 
handful of the fresh leaves into the kettle, boil a few minutes and 
skim them out. 


189 



GREEN GRAPE JELLY 


Pick grapes, just before they ripen, from the stems, wash 
them and put in a preserving kettle and put in just a little water 
to keep them from burning. Cook till the skins break, then put 
into bag-strainer and let drip into a large bowl, suspending the 
bag over the bowl. One lb. sugar to 1 pint of juice. Boil the 
juice same as currant jelly; add sugar, then try on the ice. When 
stiff enough put in the glasses. 

GRAPE JELLY 

Cook grapes that have been picked from stems, in a little 
water to keep from burning; when skins burst, rub through a 
sieve; then put 1 cup of sugar to 1 cup of juice or even quantities. 
Cook juice awhile before adding sugar. 

QUINCE JELLY 

Rub the down from the quinces, peel, quarter and cut out the 
cores. Slice the fruit and preserve it. Use the skins and the 
cores and seeds for the jelly. Cover them with cold water, boil 
them till soft (apples may be added to make more jelly) and will 
all be flavored with the quince. Put in jelly-bag, let drip into a 
large bowl or agate pan. Put juice, after measuring, into kettle; 
boil 5 minutes, then add the sugar (1 lb. to each pint), when dis¬ 
solved, boil up once and try on ice. When stiff enough put in 
glasses. 


190 


ADDITIONAL RECIPES 


391 


ADDITIONAL RECIPES 


192 


JAMS, MARMALADES AND 
CONSERVES 


For jams of all kinds allow ^4 lb. of sugar to each pound of 
fruit. Mash berries and sugar and cook slowly from 20 to 30 
minutes. Skim, put in jars or jelly glasses. 


SPICED CURRANTS 

Five lbs. currants, 4 lbs. brown sugar, 1 tablespoon cloves, 2 
tablespoons cinnamon, 1 pint vinegar; boil 2 hours or more until 
thick. 


PLUM MARMALADE 

Take Lombards or egg plums and peel by pouring hot water 
upon them, after skins are off weigh them and cover with the 
same weight of sugar. Let them stand over night. In the morn¬ 
ing put in preserving kettle and cook till soft and the pits come 
out. Stir and when pits rise to the top while boiling skim out. 
When done enough put into jelly glasses. 

PEACH MARMALADE 

One peck of ripe peaches, 1 orange, sugar pound for pound of 
fruit. Peel the peaches, take out pits, put through food chopper. 
Put in preserving kettle with the pulp of the orange and the skin 
which has been prepared in the following manner: Put the skin 
of the orange in saucepan, cover with cold water. When it comes 
to a boil turn off water and cover again with cold water. Let boil 
till tender, scrape out the white, and put through chopper. 
Weigh the pulp and cook % hour. Then add the same amount of 
sugar and cook y 2 hour longer. 

ORANGE MARMALADE 

Twelve oranges or 8 oranges and 2 grapefruit; 6 or 7 lemons; 
rind of 1 or 2. Peel and slice very thin. Cook the rind of 1 or 
2 oranges in three separate waters, scooping out the white of 


193 



the inside, then cut in pieces with scissors very fine. Put all in 
a little more than 2 quarts of water. Let stand 24 hours. Measure 
or weigh fruit and let boil 1 hour. Then add equal amount of 
sugar and boil 1 y 2 hours or until it jellies. 

CRAB APPLE JIM JAM 

Six lbs. of apples, not peeled but cored and chopped fine, 
6 lbs. sugar, 1 lb. raisins, 6 oranges, squeeze out the juice and 
chop rinds, 1 pint vinegar. Cook the sugar, oranges and juice 
10 minutes. Then add sugar and cook till it thickens. 

STRAWBERRY CONSERVE 

One pineapple, 2 boxes of berries, 1 orange, juice of 1 
lemon, ^ lb. pecans. Cook orange rind in water then put 
through fruit chopper. Put fruit all together and for 1 cup of 
fruit add % cup of sugar. Cook all about 45 minutes. Add 
pecans (% lb.) about 10 minutes before removing from stove. 

PLUM CONSERVE 

Three lbs. blue plums (equal to one box), 3 lbs. sugar, y 2 lb. 
pecans cut in half, 2 oranges. Grate the yellow rind and use pulp 
also; 1 lb. of raisins cut small. Boil down all until thick—about 
45 minutes. 

GOOSEBERRY AND ORANGE MARMALADE 

Five quarts gooseberries, 5 oranges. Peel, after grating rind 
of 3. Cook together y 2 hour. Then measure and add 
sugar, pound for pound. Cook until it jellies. Makes 18 to 20 
glasses. 


RASPBERRY JAM 

One lb. sugar to each pound of fruit. Let boil until thick—at 
least an hour. Put in jelly glasses and seal with parafine. 


194 


ADDITIONAL RECIPES 


195 



















CATSUPS AND PICKLES 


TOMATO CATSUP 

One peck of ripe tomatoes, cut up, boiled till well done, drain 
through a sieve to take away the thin watery part; then mash 
through the sieve. Put on the stove to cook in a preserving kettle; 
add 2 good sized onions chopped fine, salt to taste, 1 tablespoon 
white pepper, y 8 teaspoon cayenne pepper, 1 tablespoon cinnamon, 
1 heaping teaspoon mustard, 2 tablespoons sugar, 1 quart 
good cider vinegar. Boil 2 hours and if just thick enough, bottle 
while hot and cover corks and top of neck of bottles with sealing 
wax or paraffin. It may be put into fruit jars. It may be neces¬ 
sary to boil it down one-half to be thick enough to suit. Some 
like other spices in the catsup, but they make it dark and spoil 
flavor of tomatoes. 

GRAPE CATSUP 

Five lbs. grapes, boiled and pressed through a sieve; add 2 
lbs. sugar, 1 pint vinegar, a heaping teaspoon cinnamon, y 2 tea¬ 
spoon cloves, 1 teaspoon allspice, 1 teaspoon pepper, 1 teaspoon 
salt. Cook till thick; seal up while hot. 

CURRANT CATSUP 

Same as Grape Catsup only using 4 lbs. of currants. 

CHILI SAUCE 

Two dozen tomatoes, 2 green peppers, 3 stalks of celery, 8 
medium sized onions, 3 pints of vinegar, 2y 2 cups of sugar, 2 
tablespoons of salt. Peel the tomatoes and chop them coarsely 
or put through a meat grinder, and drain through a colander. 
Then chop the rest separately. Then put all together in a pre¬ 
serving kettle, add the rest of ingredients and cook slowly for 3 
hours. Stir often to keep from burning. Can while hot. 

CORN RELISH 

Twelve cups corn, 12 cups chopped cabbage, 6 red and 6 green 
peppers, 3 cups sugar, 3 tablespoons salt, *4 lb. white mustard 
seed, 1 teaspoon celery and vinegar to cover. Cook 30 minutes. 


197 



PICKLES 


Pickles should never be put in any vessels except earthen, 
graniteware or porcelain lined. Cider vinegar is the best to use. 
Always use glass jars or stoneware to put them away in. Always 
cover them with vinegar. Tie spices in muslin bags. A little 
alum will make them crisp. To make them green put green grape 
leaves between the layers when heating. 

CUCUMBER PICKLES 

Select small cucumbers, using only fine unspecked; pack in 
stone jars in layers and strew thickly with salt. Cover top layer 
very thickly with salt and pour on cold water enough to cover 
them. Lay a plate on the top of them and press down with a 
clean stone to keep cucumbers under brine. They will keep in 
this brine a month by stirring up from the bottom every other 
day. Only be sure the brine is strong enough to bear up an egg. 
When ready to put them up throw away the brine and every cu¬ 
cumber that is soft. Put them into fresh water and let stand 24 
hours; then change water and soak another day. If they have 
only been in the brine 24 hours they need not be soaked. Heat 
some vinegar and pour over them boiling hot. Let stand a day. 
Then take the vinegar, put it in a kettle and add to 1 gallon of 
vinegar 1 cup of sugar and whole spices and whole black peppers 
tied in muslin bags. When boiling hot pour over cucumbers; let 
stand 2 days; heat vinegar and pour over again. Repeat this 
process three more times with 3 or 4 days between. Put 
in jars and cover closely. They will be ready to use in a month 
or two. 


COLD CUCUMBER PICKLES 

Pack cucumbers in jars. Pour over cold 1 qt. of vinegar, % 
cup of mustard, % cup of salt, % cup of sugar. Mix well. 

SLICED CUCUMBER PICKLES 

Seventy-five cucumbers, 1 cup oil, 1 cup white mustard seed, 
1 tablespoon celery seed, 1 quart little onions or large ones sliced. 
Make brine strong enough to hold up potatoes. Slice cucumbers, 
put into brine and leave until a little more salty than liked (2 or 
3 hours). Drain well. Put in large pan or kettle, put on oil and 
seed, mix well and pack into jars and pour cold vinegar over. 


198 


SWEET CUCUMBER PICKLES 


One gallon water, 1 cnp salt, pour boiling hot over cucumbers, 
three mornings; then the fourth day make new brine the same 
and pour over three days. The seventh day pour over boiling 
hot once y 2 vinegar and y 2 water and piece of alum size of 
hickory nut. Next day drain well and cover with spiced vinegar, 
boiling hot. One gallon vinegar, 8 lbs. brown sugar, y 2 lb. white 
mustard seed, % lb. cloves, 14 lb. cinnamon, (stick) and 2 
tablespoons celery seed. If large cucumbers are used, quarter 
them lengthwise. Three red peppers sliced. Cook peppers a few 
minutes in hot water and add to pickles as they are put in the 
cans. 


199 


ADDITIONAL EECIPES 


200 


PICKLES, RELISHES, ETC 


MIXED PICKLES 

Two hundred small cucumbers, 1 head of cauliflower, 1 red 
pepper, 1 green pepper, 2 y 2 pts. small white onions, 1 pt. brown 
sugar, 2 tablespoons black and white mustard seed mixed, 1 
stick cinnamon, 1 tablespoon celery seed and a piece of alum 
size of a hickory nut. Vinegar. Make a brine of salt and water 
that will float an egg, pour over cucumbers which have been 
scrubbed, boiling hot. Stand 24 hours. Drain. Take % water 
and Y 2 vinegar and pour boiling hot over cucumbers. Stand 24 
hours. Cook cauliflower after being washed and broken in small 
pieces, until almost done. Peel the onions, cut the peppers into 
strips and boil a few minutes in salted water. Take 1 quart vine¬ 
gar, 1 pint brown sugar and all the ingredients. Add water if 
necessary. Can boiling hot. 


PICKLED ONIONS 

Peel small onions till white, cook in strong salted water for a 
very few minutes. Put in glass jars and pour over them hot 
spiced vinegar. Cover close; keep in a dark place. 


PICKLED PEACHES 

Peel and steam them till nearly done. Take them out and 
spread upon platters. To every 7 lbs. of fruit use 3 lbs. of 
sugar, add a little water and boil 15 minutes; skim and add 3 
pints of vinegar, 1 tablespoon allspice, cinnamon, 1 teaspoon 
cloves. Boil all together 10 minutes; then add peaches and cook 
till they can be pierced with a broom straw. Take out and 
spread again on platters while boiling down the syrup. Pack the 
peaches in glass jars and pour the syrup over them scalding hot. 


PEARS 


Pickle same as peaches. 


201 



PICKLED WATERMELON RIND OR RIPE CUCUMBERS 

Peel and cut in strips about % of an inch thick, iy 2 inches 
wide and 3 inches long. Boil in water till tender. Drain off the 
water and make a rich syrup of 3 lbs. of sugar to every 10 lbs. 
of rind; add 3 pints vinegar, 1 teaspoon cloves, 1 tablespoon cin¬ 
namon and 1 of allspice. Boil about 5 minutes and add rind 
and heat through. Seal while hot. 

PICALILLI 

One peck green tomatoes, sliced and put in layers in a large 
bowl or agate pan and sprinkle each layer with salt. Let stand 
till morning; then chop coarsely and drain through a colander. 
Chop or put through a meat grinder 8 good sized onions, 4 green 
peppers chopped, taking out the seeds. Put all in a preserving 
kettle and add 1 quart of vinegar, 1 tablespoon allspice, y 2 table¬ 
spoon cloves, 1 tablespoon of cinnamon, 2 cups sugar. Stir all 
into the tomatoes and cook until soft and done through. It will 
take 3 or 4 hours. Put in fruit jars while hot. If too dry add 
more vinegar hot. It can be put in a stone crock and covered 
closely but must be watched and scalded occasionally to keep 
from spoiling. 

CHOW CHOW 

One peck of green tomatoes, y 2 peck string beans, ^4 peck 
small white onions, % pint green and red peppers mixed, 2 large 
heads of cabbage, 4 tablespoons white mustard seed, 2 table¬ 
spoons cloves, 2 of celery seed, 2 of allspice, 1 small box yellow 
mustard, 1 lb. brown sugar, 1 oz. tumeric; slice the tomatoes 
and let stand over night, salt well each layer; in the morning 
squeeze out the briny juice, put through the meat grinder or chop 
cabbage, onions and beans, grind or chop tomatoes separately; 
mix all with the spices; put in a preserving kettle and cover with 
vinegar and boil 3 hours. 

TOMATO RELISH 

Half peck ripe tomatoes chopped, 1 quart onions chopped fine. 
Drain both over night. Chop fine 2 bunches of celery, 3 red peppers 
(sweet ones), mix all together and add 2 cups of grated horse¬ 
radish, y 2 cup mustard seed, 2 cups light brown sugar, y 2 teaspoon 
ground cloves, pinch of red pepper, 2 teaspoons cinnamon, 1 y 2 cups 
cider vinegar, about % cup of barrel salt. Put in cans and seal. 
This recipe makes about 6 pint cans. 


202 


ADDITIONAL RECIPES 


203 


ADDITIONAL RECIPES 


204 


CONFECTIONERY 


MOLASSES CANDY 

One cnp N. 0. molasses, 1 cup sugar, butter size of an egg, 1 
tablespoon vinegar; boil, but do not stir till it hardens when 
dropped into cold water. When done stir in a teaspoon soda 
and beat well, pour into buttered pans and when cool pull until 
white, cut into sticks. If any flavoring is desired, put in before 
pouring out. 

HOARHOUND CANDY 

Steep 2 oz. of dried hoarhound in 1 y 2 pints of water for 
y 2 an hour. Strain and add Sy 2 lbs. of brown sugar. Boil till 
sufficiently hard. Pour out on greased tins and when cool enough 
to retain shape mark off in squares or sticks. 

VANILLA TAFFY 

One lb. white sugar, 1 cup cream, 1 oz. gum arabic; 
boil sugar and cream together, when half done add dissolved gum 
arabic. When done flavor with vanilla. 

ORANGE OR LEMON DROPS 

Grate the rind of 1 orange and squeeze out the juice, add to 
this a pinch of tartaric acid; then stir in confectioner’s sugar 
until enough to form into small balls. 

Make lemon drops the same way. Color a faint yellow. 

BUTTER TAFFY 

One cup molasses, 1 cup sugar; when boiled and done stir in 
nearly y 2 cup butter, flavor with vanilla. 

BUTTER SCOTCH No. 1 

Four cups of brown sugar, 2 cups of butter, 2 tablespoons 
of vinegar, 2 tablespoons of water. Boil rapidly, without stirring, 
4 or 5 minutes; spread on buttered tins and cool. 


205 



BUTTER SCOTCH No. 2 


Cook 3 cups granulated sugar, y 2 cup water, butter tbe 
size of an egg until it forms a soft ball in cold water. Add 3 
tablespoons vinegar and a little vanilla. Cook until it is brittle 
in cold water. Pour in buttered pan and let stand until very- 
hard. Then break up. This must be cooked over a very fast 
fire and takes about 10 minutes. Do not stir. 

CREAM CANDY 

One lb. sugar, 1 tablespoon vinegar, 1 teaspoon lemon 
extract, 1 teaspoon cream of tartar; add a little water to moisten 
sugar; boil till brittle, put in extract; turn out on buttered plates. 
When cool pull till white, cut into small pieces. 

HONEY CANDY 

One pint sugar (granulated) dissolved in a little water; add 
4 tablespoons strained honey. Boil till brittle, when a little is 
dropped in cold water to try. Pour on buttered plates to cool a 
little; then pull. 

CHOCOLATE CARAMELS No. 1 

Four oz. chocolate put in a sauce pan and dissolved in 
y 2 teacup water, add 3 lbs. sugar, y 2 pint cream, 1 small teaspoon 
cream of tartar. Stir slowly till brittle when a little is dropped 
into cold water. Pour into buttered tins. Mark off into squares 
when cool enough. Flavor with vanilla. 

CHOCOLATE CARAMELS No. 2 

One and one-half cups of grated chocolate, 4 of brown 
sugar, 1 y 2 cups cold water, egg-sized piece of butter, 1 tablespoon 
vinegar. Boil briskly over a quick fire, do not stir, but shake 
kettle over fire while boiling, till the caramel is brittle when 
dropped in cold water. Flavor with 2 teaspoons vanilla just be¬ 
fore taking off. Pour into a buttered and floured drip-pan. 
Check off into even squares when cool and soft. 

CHOCOLATE CREAMS 

One-half cup of pulverized sugar, y 2 cup cream, boil 5 min¬ 
utes ; make into balls while hot. Dip into melted chocolate. 


206 


VANILLA CARAMELS 


Put into a sauce pan iy 2 cups of brown sugar, 1 cup sweet 
cream, 1 teaspoon vanilla, butter size of small egg. Cook slowly 
till well done, it will take 30 or more minutes. Pour into buttered 
tins to cool. When cool enough mark off into small squares. 

HICKORY NUT CANDY 

One cup of nut meats, 2 cups of sugar, y 2 cup of water ; boil. 

FAIRY CANDY 

Two cups granulated sugar, y 2 cup corn syrup, % cup water. 
Mix and boil until it threads. Beat whites of 2 eggs until brittle 
in cold water; pour syrup slowly into them and beat until almost 
hard. Then pour into tin to cool. 

DIVINITY CANDY 

Two cups of granulated sugar, y 2 cup corn syrup, % cup 
of hot water. Boil, without stirring, until brittle, tried in cold 
water. Beat whites of 2 eggs stiff; add 2 teaspoons vanilla and 
y 2 cup chopped nuts. One-half cup of sliced maraschino cherries 
may be added if desired. Pour the boiling syrup into beaten 
eggs gradually, and stir continually until just possible to pour 
out. 


PEANUT CANDY 

Two cups granulated sugar, melted into a syrup in a hot 
saucepan. Stir all the time, until lumps are melted. Put 1 cup 
peanuts on bottom of shallow greased tin and quickly pour over 
them the hot syrup. 

SALTED ALMONDS 

Cover t/4 lb. of Jordan almonds with boiling water, 
and let stand 3 minutes, drain, cover with cold water, 
let stand 3 minutes and again drain. Rub off skins, and dry 
nuts between the folds of a towel. Put 1/3 cupful of olive 
oil in a small saucepan, set on range, and when hot put in % 
of the almonds, and fry until delicately browned, stirring con- 


207 


stantly to keep almonds in motion. Remove with a spoon or 
skimmer, taking up as little oil as possible. Drain on brown 
paper and sprinkle with salt; repeat until all are fried. If olive 
oil is not at hand, clarified butter may be used, or clarified butter 
and lard in equal proportions. 

POP CORN BALLS 

One cup molasses, 1 cup sugar, 1 tablespoon butter, 3 table¬ 
spoons vinegar. Boil until syrup hardens when dropped into 
water; pour over corn, stir till mixed, then form into balls. 

SEA FOAM CANDY 

A homemade candy that “melts in your mouth” is sea 
foam. It is not hard to make nor is it expensive. 

For sea foam candy cook 3 cupfuls of light brown sugar, a 
cupful of water and a tablespoonful of vinegar until the syrup 
forms a hard ball when dropped into cold water. Pour it slowly 
over the stiffly beaten whites of 2 eggs, beating continually until 
the candy is stiff enough to hold its shape. Then work in % 
cupful of chopped nuts and % teaspoonful of vanilla. Drop 
in small pieces on waxed paper. 

COCOANUT DROPS 

One lb. desiccated cocoanut, *4 lb. pulverized sugar, 1 white 
of an egg, work all together; roll into little balls in the hand 
and bake on buttered tins. 

HICKORY NUT MACAROONS 

To hickory nuts pounded fine add mixed ground allspice and 
nutmeg. Make a frosting as for cake; stir in meats and spices, 
putting in enough only to make it convenient to handle. Flour 
the hands and make the mixture into balls size of a nutmeg; lay 
them in tins well buttered, giving room to spread; bake in a 
quick oven; use washed butter for greasing the tins. Lard or 
salt butter gives an unpleasant taste. 

MACAROONS 

One cup powdered sugar, whites of 2 eggs beaten stiff, not 
dry, gradually beat in the sugar. Add cocoanut or chopped nuts. 


208 


Drop on paper, put in a tin and bake in a moderate oven. Take 
out and turn paper over and wet it with a brush and the 
macaroons easily come off. The paper peels right off. 

CREAM WALNUT CANDY 

Two lbs. of sugar, 1 teacup of water; boil until it threads. 
Flavor highly with vanilla. Take from fire and stir till white and 
creamy. Have walnuts ready; make candy into small, round 
cakes; press walnuts into sides. Drop into granulated sugar. 

COCOANUT CREAM CANDY 

One and one-half lbs. sugar, 1 cocoanut. Put sugar and 
milk of the cocoanut together; heat slowly till sugar is melted, 
boil 5 minutes, add cocoanut finely grated, boil 10 minutes longer, 
stir constantly to keep from burning; pour on buttered plates, 
cut in squares. It will take 2 days to harden. 

PASTE FOR FRENCH CANDIES 

One tablespoon water, white of 1 egg, beat into it enough 
candy-sugar or powdered, till stiff enough to roll or make into 
shapes. 


CHOCOLATE CREAMS 

Roll some of the French candy paste into any desired shape. 
Dip in melted chocolate. Drop on greased plates or waxed paper. 

COCOANUT 

Stir grated cocoanut into the paste and cut in squares. Hick¬ 
ory nut meats can be stirred with some of the paste. English 
walnuts can be pressed into both sides of small flat cakes. Can 
color candy with saffron flowers or pink with cake coloring. 

COCOANUT CREAM FUDGE 

Two cups granulated sugar, butter size of walnut, 2/3 cup 
milk, vanilla to flavor, 1 cup cocoanut. Make same as choco¬ 
late fudge, but add cocoanut or any nut meats to either recipe 
after taking from fire. 


209 


MAPLE FUDGE 


Make the same as other fudge only substitute maple sugar 
for granulated. 


FRUIT FUDGE 

Add chopped candied fruits, dates, figs or citron to cream 
fudge. 


CHOCOLATE FUDGE 

Two cups granulated sugar, 2 squares chocolate, grated, but¬ 
ter size of walnut, 2/3 cup new milk. Put sugar, milk and choco¬ 
late in a granite sauce pan, boil, stirring constantly for about 4 
or 5 minutes and when nearly done add the butter. It is done 
when some dropped in cold water will make a soft ball. Take 
from the stove, place dish in a pan of cold water, add vanilla, stir 
until smooth, heavy and cool. Spread on a shallow, greased pan. 


MAPLE CREAMS 

Take y 2 as much water as maple sugar, cook without stirring, 
when nearly done put in a small piece of butter; try in water and 
if it begins to harden, take from fire and stir rapidly until it be¬ 
comes waxen, then make into balls and put halves of English 
walnuts on either side. Put on greased plates to cool. 


CHRISTMAS GLACES 

Two parts granulated sugar, 1 part of cold water; stir to¬ 
gether in a sauce pan; boil hard without stirring until it becomes 
as brittle as glass. Pour into warm cups, drop in white grapes, 
sections of oranges, figs, nuts or anything desired. Lift with a 
fork, place on buttered pan and set out in the cold. 

Nut candies may be made by spreading out in buttered drip¬ 
ping pan and pouring the syrup over them. The fruits, nuts, 
etc., can be dipped into the hot syrup in the kettle with a long 
hat pin and placed on waxed paper or buttered plates to cool. 
When the syrup is ready to use, put kettle in a pan of hot water 
to keep syrup warm without further cooking. 


210 


MARSHMALLOWS 


Dissolve Y 2 lb. of white gum arabic in 1 pint water; strain 
and add 14 lb. of fine sugar; place over fire and stir till of the con¬ 
sistency of honey, add gradually the whites of 4 eggs well beaten. 
Stir the mixture until it becomes somewhat thin and does not ad¬ 
here to the finger. Flavor with vanilla; pour into a tin dusted 
with powdered starch; when cool divide into small squares. 

MARSHMALLOW FUDGE 

Two cups light brown sugar, butter size of a walnut, % cup 
of milk. Boil until it forms a hard ball when dropped into 
cold water. Stir in *4 lb. of marshmallows; flavor with 
vanilla and add walnut meats, just before pouring into a buttered 
pan. 


CHOCOLATE MARSHMALLOW FUDGE 

Boil 3 cups sugar, 1 cup milk, *4 cake Baker’s Chocolate, % 
teaspoon salt, until it forms a soft ball in cold water (about 5 
minutes). Just before taking from stove add 1 tablespoon butter. 
Take from stove, add % teaspoon vanilla, and beat until it 
thickens. Pour over marshmallows in greased pan. Cut so as to 
have 1 marshmallow in each piece. If it becomes too thick to 
pour, a little hot water may be added. 


211 























MEDICINAL RECIPES 


HOW TO KEEP WELL 

Don’t sleep in a draught. 

Don’t go to bed with cold feet. 

Don’t stand over hot-air registers. 

Don’t eat what you don’t need, just to save it. 

Don’t try to cool too quickly after exercising. 

Don’t sleep in a room without ventilation of some kind. 

Don’t stuff a cold lest you should next be obliged to starve 
a fever. 

Don’t sit in a damp or chilly room without a fire. 

Don’t try to get along without warm underclothing in winter. 

EAU SUCRE 

Dissolve 4 lumps of sugar in glass of ice water. Take a 
teaspoonful every few minutes for a ‘ * tickling in the throat ” or a 
hacking cough. Keep ice cold. Sometimes sugar dissolved in 
cream will also stop the cough. 

CAMPHORATED OIL 

Best olive oil and gum camphor. Pound the camphor gum 
and fill a bottle 1/3 full; fill up with olive oil and set away to dis¬ 
solve. Good for sore throat, chest, etc. Apply externally. 

TO DROP MEDICINE 

Shake the bottle so as to moisten the cork. With the wet 
end of the cork moisten the edges of the mouth of the bottle, 
then, holding the cork under the mouth of the bottle, let the fluid 
pass slowly over the cork in dropping. 

DISINFECTANT FOR SICK ROOM, ETC. 

Put some ground coffee in a saucer and place a small piece 
of camphor-gum in the center; light the gum with a match. Burn 
the coffee along with it. 


213 



STOP THAT COUGH 


Two ounces of alum water and 2 ounces of Listerine, mixed. 
Gargle the throat with it three or four times a day. Also it 
will not hurt to swallow a little. 

This often helps to stop a cough when everything else has 
failed. 

LINSEED SYRUP FOR COUGHS 

One oz. of linseed boiled in 1 quart of water for 1 hour 
strain and add the juice of 2 lemons and % lb. rock candy. 

Dose—A wineglass full when cough is troublesome. 

MRS. WATSON’S COUGH SYRUP 

One lb. rock candy, 1 lb. sugar, 1 lb. honey, 2 oz. glycerine, 
1 tablespoon borax, % pint whisky. Melt rock candy in sauce 
pan over fire with a little water; add sugar when melted; boil, 
add the honey. Cool, strain and add the rest. Take a swallow 
when coughing. Fine for grippe cough. 

FOR SORE THROAT AND HOARSENESS 

One-half tumbler of water, 2 tablespoons of glycerine, % tea¬ 
spoon powdered borax. Mix. 

Dose—1 teaspoonful every hour, or if very bad, every half 
hour till relieved. 

GARGLE FOR SORE THROAT 

Put % teaspoon chlorate potassium in glass of water. Gargle 
frequently; or make a solution of 1 glass of hot water and 1 small 
teaspoonful of bi-carbonate of soda. This will often relieve the 
smarting of a red sore throat. Gargle every hour or more. 

FOR A COLD IN THE HEAD 

Snuff up powdered borax. 

FLAXSEED POULTICES 
(For Pneumonia, Congestion of the Lungs, etc.) 

Put flaxseed meal in a large sauce pan and pour boiling water 
over it and stir and pour enough on to make like mush. For a 


214 


large poultice put in (some people cannot stand the mustard) 
1/3 of a teaspoon of mustard and stir in dry meal before pouring 
on the water. Spread about % inch thick upon cheese cloth, pour 
a tablespoon or more of glycerine upon the poultice and some 
alcohol. Cover with another piece of‘cheese cloth or thin old mus¬ 
lin. Have poultice as hot as can be put on the flesh without blister¬ 
ing. Cover with a dry, warm cloth and then with cotton wadding 
and tuck flannel over all to keep warm. Have ready another poul¬ 
tice in time to exchange when the other gets cool, probably in 20 
minutes more or less. Re-heat the other poultice^ by pouring a little 
water over it and putting it in a flat tin over the stove and turning 
it and lifting to keep from burning. When hot through pour on 
some alcohol and put on the person, then re-heat the other one. 
Apply till patient is better. 

SPICE POULTICE 

(For Cholera- Infantum, Vomiting and Inactive Bowels.) 

Make a poultice of flaxseed meal, and add 1 tablespoon all¬ 
spice, 1 tablespoon cloves, 1 tablespoon cinnamon, added to the 
dry meal, pour on boiling water stir and pour till like a thick 
mush; spread upon cheese cloth and pour a little glycerine and 
alcohol over it. Cover with cheese cloth and put over the stom¬ 
ach and bowels, cover with cloths to keep warm. Keep warm 
with hot water bags around the person. 

CURE FOR SPRAIN 

Beat fine salt into the white of an egg like making frosting. 
Rub and bind on sprain. 

BLOOD MEDICINE FOR CANCERS, BOILS 
RHEUMATISM, ETC. 

One pint burdock seed, 1 lb. Honduras sarsaparilla root, 2 
oz. quassia chips, 3 oz. yellow dock, 2 oz. senna leaves, 2 oz. 
licorice root, 2 oz. guac chips, 1% oz. iodide potassa, (if stomach 
is weak, use only i/ 2 or 1/3 of potassa) % pint alcohol, 1 oz. 
wintergreen essence, 2 lbs. granulated sugar. Put roots, leaves 
and chips in 6 quarts water, steep, not boil, 6 hours, strain, 
add the sugar and iodide of potassa; when almost cool add the 
alcohol and wintergreen; bottle and keep in cool place. 

Dose—1 tablespoonful after each meal. 

It is better generally to give both adults and children castor 
oil and next day or sooner, give mixture to stop pain, etc. 


215 


THE CHICAGO SUN’S CHOLERA MIXTURE 


Take equal parts of cayenne, tincture of opium, tincture of 
rhubarb, essence of peppermint and spirits of camphor. Mix 
well. 

Dose—15 to 30 drops in wine glass of water; repeat every 
15 or 20 minutes until relief is obtained. This is a valuable 
remedy in ordinary summer complaint. 

CURE FOR DIARRHOEA, CHOLERA, CRAMPS, ETC. 

Equal parts of tincture of opium, tincture of camphor, tinc¬ 
ture of peppermint, tincture of capsicum, tincture of rhubarb. 
Mix thoroughly. 

Dose—15 to 20 drops in cold water when necessary 

RHUBARB SYRUP (For Diarrhoea) 

One oz. rhubarb root, 1 tablespoon cinnamon bark, 1 tea¬ 
spoon soda, 1 pint boiling water, simmer 1 hour, cool, strain, add 
1 cupful of white sugar; add 1 gill whisky. Bottle and keep in 
cool place. 

Dose for Children—1 to 6 years, 1 teaspoonful 3 times a 
day. After that age increase the dose. 

BLACKBERRY SYRUP 

To 1 pint juice use 1 lb. white sugar, ^ oz. cinnamon, *4 oz. 
mace, 2 teaspoons cloves; boil together 15 minutes, strain through 
a cloth, when cool add 1 wineglass of brandy to every pint of 
syrup, bottle and seal up. 

RELIEF FOR ASTHMA 

Soak blotting paper in salt petre water; dry, then burn at 
night in the patient’s bed room. A few drops of whisky on lump 
sugar dissolved in the mouth will often give relief. 

FOR BUMPS AND BRUISES 

Apply hot water to the head instead of cold. It relieves 
pain quickly and often prevents the “black and blue”' results. 


216 


TO REMOVE FRECKLES 


Mix together 2 oz. of lemon juice and % drachm of powdered 
borax, 1 drachm of sugar. Let stand in a glass bottle a few 
days. Shake well. Apply to face and hands occasionally. 

FOR INDIGESTION 

Drink a cup of hot water ^2 hour before meals or take 1 tea¬ 
spoon soda in glass of water any time. 

FOR CONSTIPATION 

One oz. senna, *4 oz. peppermint leaves, % lb. figs, chop all 
finely together and mix wtih a few spoonsful of molasses. Eat 
a teaspoonful after each meal. 

CARROT OINTMENT 

Take a large carrot, grate it; add 2 tablespoons lard; stew- 
together in a sauce pan till the strength of carrot is extracted. 
Then press it through a thin piece of muslin, while it is hot; add 
a piece of beeswax size of a small walnut and stir till wax is dis¬ 
solved through the ointment. Put in a salve box. Good for 
burns, scalds and boils; also for old and obstinate sores. 


217 


ADDITIONAL RECIPES 


218 


FOR INVALIDS AND CON¬ 
VALESCENTS 


TOAST WATER 

Two slices of stale bread toasted brown on both sides; cut 
in pieces and ponr on 1 pint of boiling water; let cool. It may 
be sweetened or flavored if liked. 

CEUST COFFEE 

Pour boiling water over pieces of bread toasted very brown. 
Strain; serve with cream and sugar. 

HOP TEA 

Simmer 1 tablespoon of hops in 1 pint of water; when it 
tastes strongly of hops, strain and add sugar to suit the taste. 

FOR KIDNEY TROUBLE AND WEAK STOMACH AND LIVER 

Fresh buttermilk makes a good drink for people with kidney 
trouble and for weak stomach. If fresh buttermilk can not be 
obtained, get cubes at the drug store to make from fresh milk. 

MILK PUNCH 

One cup of milk, sweetened, 2 tablespoons brandy stirred in. 
Put in pieces of chipped ice; grate nutmeg over the top. 

LIME WATER AND MILK 

One wine glass limewater, mixed with 1 goblet of milk, can 
be retained by some weak stomachs when they can retain nothing 
else. 


JELLY WATER 

One large teaspoon of currant or cranberry jelly in a goblet 
of ice water; beat up well. Good for fever patient. 

Blackberry or wild cherry jelly prepared the same way is 
good for those having the summer complaint. 


219 



APPLE TODDY 


Boil a large juicy apple in 1 quart of water, when fallen to 
pieces, strain off the water; while hot sweeten to taste, add 
lemon juice and 1 glass of good whisky. Take hot at bed time 
for influenza. 


FLAXSEED LEMONADE 

Four tablespoons of whole flaxseed, pour over them in a 
pitcher 1 quart of boiling water; let it stand 3 hours, then add 
the juice of 2 lemons; sweeten to taste; if too thick add cold 
water; ice cold for drinking. Good for colds. 

MINT JULEP 

Bruise slightly some sprigs of green mint in a tumbler with 
a teaspoon; add 1 teaspoon heaping of white sugar; then stir in 
lightly enough water to % fill the glass. Fill up with pounded 
ice; stir hard and add 2 tablespoons of fine brandy. This is called 
“hail-storm” julep. 


EGG NOG 

Beat 1 egg, yolk and white separately; put yolk of egg in a 
goblet, stir in 1 heaping teaspoon sugar, fill glass nearly full of 
rich milk; stir in the beaten white, grate a little nutmeg or put in 
sprinkling of cinnamon on top; 1 tablespoon of whisky, brandy 
or sherry may be put in if necessary. 

BEEF TEA 

One lb. of lean beef, cut small and put in a wide-mouthed 
bottle and cork tightly; set bottle in water and boil 2 hours; 
when done strain and season. Chicken can be used in same way. 

BEEF JUICE 

Broil some good juicy steak on each side until hot, but not 
cooked clear through; cut fine and put in a jelly press and squeeze 
out all the juice; add a little hot water and season with salt. This 
is very stimulating to the stomach and gives the invalid an ap¬ 
petite. 


220 


BEEF EXTRACTS 


Use Liebig or Armour’s or Cudahay’s beef extracts according 
to rule and it makes them nice to add cream. 


ARROW ROOT JELLY 

Mix 3 tablespoons arrowroot with water or milk till perfectly 
smooth; boil the yellow part of the peel of 1 lemon in 1 pint of 
water until reduced half; take out the peel and pour in the dis¬ 
solved arrowroot, sweeten it and boil 5 minutes. 


CHICKEN BROTH 

Cut up a part of a fowl, bone and all in small pieces; cover 
with cold water. Bring to a boil and then simmer slowly till 
done. Strain, season with salt, let get cold and remove the fat. 
It should be used warmed, clear or a little cream added. 


CALVES’ FEET BROTH 

Two calves’ feet in 2 quarts of cold water, bring to a boil 
and simmer to shreds. Strain and season to taste. Set away 
till needed. Warm a small quantity at a time, allowing to each 
cupful 1 beaten egg and 2 tablespoons of milk. Boil up once 
and serve with thin crisp toast. A little lemon added is liked 
by some. 


MUTTON BROTH 

Put 1 lb. of lean mutton in 1 quart of unsalted cold water. 
Simmer till tender. Strain, season with salt and simmer awhile 
longer. Cook, 1 tablespoon of rice or barley till done, add to the 
broth 4 tablespoons milk and serve hot with cream crackers. 

PANADA 

Put 3 Boston crackers in a bowl and pour hot water over 
them; soak till soft, then put on a small lump of butter; grate 
over a little nutmeg or cinnamon, as preferred. Sweeten to 
taste. Eat hot. Add spirits if required. 


221 


MILK TOAST 


Slice bread % inch thick, toast quickly and dip each slice in 
boiling water; butter a little, salt slightly and lay in a covered 
dish. Have ready boiling milk and pour over the toast. Cover 
closely and let stand 5 minutes. 

BROILED CHICKEN OR QUAIL 

Use the breast and broil on both sides, season lightly with 
butter, pepper and salt. Serve on a pretty plate with a slice of 
toast and a little jelly. 

OAT MEAL WAFERS 

Use equal parts of oat meal and water, add a little salt, 
make as thin as it can be shaken on the bottom of a pan so they 
will not be thicker than a knife blade when done. Bake very 
slowly and until quite dry, watching that it may not scorch. It 
will break up in pieces when taking out of the pan. Any deli¬ 
cate person can digest them and well people are fond of them. 

TAPIOCA JELLY No. 1 

Wash 1 cup tapioca; soak all night in 3 cups water until 
transparent; add sugar and lemon juice and a very little of the 
grated peel while boiling. Put away to cool when done. 

TAPIOCA JELLY No. 2 

One-half pint of tapioca, 1 quart of water, juice and a little 
of the yellow rind of a lemon; soak the tapioca 3 or 4 hours in 
the water, sweeten it, and boil for 1 hour in a double boiler, or 
until quite clear, stirring it often. When almost done, stir in 
the juice and the grated rind of the lemon. When sufficiently 
cooked, pour into mold or cups and eat cold with cream. 

CINNAMON TEA 

To % pint of fresh milk add stick of ground cinnamon enough 
to flavor and white sugar to taste, bring to the boiling point and 
drink either warm or cold. Excellent for diarrhoea in adults or 
children. A few drops or a teaspoon of brandy may be added if 
the case demands. 


222 


CREAM SOUP 


One pint boiling water, y 2 teacup cream; pour the water on 
the cream; add broken pieces of toasted bread and a little salt. 

TO REMOVE GREASE FROM BROTHS FOR THE SICK 

After pouring in dish pass clean white wrapping paper or 
blotting paper quickly over the top of the broth using several 
pieces till grease is removed. It can also be absorbed by hold¬ 
ing lightly a piece of bread on a fork on the top of broth. If 
there is time let stand until cold and then remove the grease. 

BEEF BROTH 

Cut in small pieces 1 lb. of good lean beef; put in kettle 
with 2 quarts of cold water and simmer iy 2 hours; then add y 2 
teacup of tapioca that has been soaked in cold water 2 or 3 hours 
and boil y 2 an hour longer. If the patient is strong enough to 
digest it, a bit of parsley and 2 or 3 slices of onion may be also 
cooked in it. Strain before serving, seasoning lightly with salt 
and pepper. It is more strengthening, if a soft-poached egg is 
added. Rice may be used instead of tapioca, straining the broth 
and adding 1 or 2 tablespoons of rice (soaked y 2 hour) and then 
boiling y 2 hour. 


223 


ADDITIONAL RECIPES 


224 


ANTIDOTES FOR POISONS 


Remedy for some poisons to be given while waiting for the 
doctor: 

For almost all poisons and nothing else at hand cause vom¬ 
iting by giving a strong solution of mustard and water, then feed 
whites of eggs beaten. 

IVY POISONING AND BEE STING 
Apply olive oil. 


ALCOHOL 


Give an emetic; dash cold water on the head; then a few 
drops of ammonia in water. 


CORROSIVE SUBLIMATE 
Take the mustard and water then y 2 dozen raw eggs. 
OXALIC ACID 


Soap and water, or chalk or magnesia and water. Give every 
2 minutes. 


TOBACCO 


Give an emetic, frequent drinks of cold water, a little cam¬ 
phor and water and brandy. 


LEAD 

Give an emetic then a dose of castor oil or epsom salts. 

LAUDANUM, OPIUM, MORPHINE 

Give an emetic of strong mustard and water, then very strong 
coffee. Dash cold water on the head and keep patient moving 
about. 


225 



AMMONIA 

Lemon juice or vinegar. 

ARSENIC 

An emetic of mustard and salt; 1 tablespoon of each in a coffee 
cup of warm water; then follow with sweet oil or milk. Beat 
up whites of eggs and give in milk or lime. 

CARBOLIC ACID 

Use alcohol freely to neutralize effects of acid. 


226 


CHAFING DISH RECIPES 


FILET OF BEEF, WITH PEAS 

Filet of beef, sliced 1 inch thick, 1 can French peas, 2 table¬ 
spoonfuls butter, 1 teaspoonful sugar; salt. Saute filet in butter 
in chafing dish; place on hot platter. Pour around it peas (pre¬ 
viously prepared). To prepare peas, heat in lower pan, adding 
sugar, butter and salt to taste. Keep hot until filet is prepared. 

CREAMED FINNAN HADDIE 

Broil fish just enough to heat through nicely, pick up fine. 
One pint will serve 6 or 7 people; % pint cream and milk; 1 table¬ 
spoon flour in cold milk or water; 1 raw egg; 1 boiled egg cut in 
dice; % cup grated cheese. Put cream and fish in dish, when 
hot add thickening, then cheese, egg without' beating, then the 
hard boiled egg; serve on crisp toast. Nice to cook in chafing 
dish. 

DEVILED FISH 

One pint cold fish; 1 tablespoonful tarragon vinegar; 1 table¬ 
spoonful walnut ketchup; 1 teaspoonful of anchovy sauce; y 2 
onion; % teaspoonful paprika; salt. Brown onion in butter; 
add other ingredients; lastly add the fish. Heat 3 minutes and 
serve with toast or salted wafers. 

CREAMED SHRIMP 

One cupful of shrimp; 1 cupful of milk; 2 tablespoonfuls but¬ 
ter ; 1 tablespoonful flour; salt and paprika. Melt butter in chafing 
dish; add flour; then add milk. When cooked to a cream add the 
shrimp. Salt and paprika to taste. Cook 2 minutes. Serve with 
salted wafers. 


SARDINES 

Prepare a dozen sardines by removing skin; put a tablespoon¬ 
ful oil in chafing dish; juice of % a lemon; teaspoonful sauce 
piquante; heat the fish in this 3 minutes; serve on salted wafers. 


227 



WELSH RAREBIT—No. 1 


Yolks 2 eggs; 2 cupfuls of cheese; 2 tablespoonfuls of butter; 
y 2 cup milk; % teaspoonful prepared mustard; salt and dash cay¬ 
enne. Melt butter; add milk with mustard and seasoning; when 
cheese is melted add the well beaten yolks; stir till thickened. 
Serve from chafing dish on hot plates. 

WELSH RAREBIT—No. 2 

One tablespoon butter, 1 teaspoon corn starch, y 2 cup thin 
cream, y 2 lb. cheese, ^4 teaspoon salt, ^ teaspoon mustard, pinch 
red pepper. Melt butter, add corn starch, add cream gradually 
while stirring constantly, cook 2 minutes. Add cheese and stir 
till cheese is melted. Season. Pour on untoasted side of bread. 

EGGS BECHEMEL 

One tablespoonful minced onion; 2 tablespoonfuls butter; 2 
tablespoonfuls flour; 2 cups milk; 6 hard boiled eggs. Brown 
onion in butter; then add flour; add milk and cook until mixture 
thickens; add eggs cut in quarters, lengthwise. Thoroughly heat 
in sauce. Serve from chafing dish, with salted crackers. 

EGGS WITH MUSHROOMS 

One cup mushrooms; 5 eggs; 2 tablespoonfuls butter; 4 
tablespoonfuls of cream or milk; salt. Saute mushrooms in but¬ 
ter; add eggs, well beaten, and cream; salt; stir till eggs are 
cooked. Serve from pan. 

DRIED BEEF WITH EGGS 

Pick thinly sliced dried beef in small pieces; cover with hot 
water; let simmer 5 minutes; then pour off the water and put 1 
heaping teaspoon butter into the chafing dish with dried beef; 
let it cook a very few minutes, then pour into the dish 4 partly 
beaten eggs; stir like scrambled eggs. When done serve with 
toasted bread. 

CHIPPED BEEF—BOSTON STYLE 

One-half cup dried beef; 1 cup tomatoes; 2 tablespoonfuls 
butter; 2 tablespoonfuls grated cheese; 3 eggs; salt and pepper; 


228 


cinnamon; onion juice. Place butter in chafing dish with toma¬ 
toes. Add a drop of onion juice. When heated add the beef, 
shredded fine; then the cheese, with a little each of salt, pepper 
and cinnamon. Serve on toast, or on a platter garnished with 
hard boiled eggs, cut in quarters. 

LIVER SAUTE 

Six or 7 thin slices calf’s liver; 2 tablespoonfuls butter; 1 
tablespoonful sauce piquante; 5 drops onion juice; salt. Saute 
liver in butter; add onion juice; sauce and salt to taste. Serve 
hot, sprinkled with finely chopped parsley. 

EGGS POACHED IN CREAM 

Heat 1 cup cream, a little salt and pepper. When boiling hot 
break in carefully 6 eggs. When white is set, serve on hot but¬ 
tered toast. 

For creamed codfish and creamed dried beef see recipes for 
same. 


OYSTER PAN ROAST 

One dozen large oysters, 1 tablespoon butter, y 2 pint oyster 
juice, 3 slices toast, salt and pepper. Put butter in chafing dish; 
as it melts add oysters and juice; cover and cook 2 minutes or 
until edges are curled. Serve on hot toast moistened with juice. 

OYSTERS—NEWBURG 

One cup oyster meats; 1 cup cream; one tablespoonful butter; 
one tablespoonful mushroom ketchup; yolks of 3 eggs; salt and 
paprika. Thoroughly beat eggs, and heat with cream and butter 
in chafing dish. When thickened add the oysters, and lastly the 
ketchup and seasonings. Serve hot in dishes. 

! \ '» 

CURRIED OYSTERS 

One pint oysters; 2 tablespoonfuls butter; 1 of flour, teaspoon¬ 
ful curry; a little salt. Heat butter and flour in chafing dish; add 
oysters; when hot add curry and salt. Serve from pan with salted 
wafers. 


229 


OYSTERS WITH BACON 


One dozen large oysters ; very thin slices of bacon. Wrap each 
oyster with a slice of bacon and saute in butter. Curry may be 
added if desired. 


EGGS A LA RUSSE 

Five eggs; 2 tablespoonfuls butter; 1 cup milk; ^4 teaspoonful 
paprika; anchovy paste; 1 teaspoonful lemon juice; salt. Heat 
milk and butter together; add well-beaten yolks of eggs with 
salt and paprika; when thickened add well beaten whites. Cook 
2 minutes and spread on toast, which has been previously spread 
with anchovy paste mixed with lemon juice. 

EGGS WITH HAM 

One cup boiled ham; 6 eggs; pepper and salt; parsley. Mince 
ham; fry lightly in the blazer. Then add the well-beaten eggs. 
Serve from the chafing dish upon hot plates, a sprig of parsley on 
each. 

CHEESE FONDU 

Two eggs; 1 cup of cheese; 1 cup of milk; tablespoonful of 
butter; salt; paprika. Heat milk and butter; then add cheese; 
when dissolved, add eggs, previously well beaten; lastly condi¬ 
ments. Serve with bread or salted crackers. 

CREAM OF ASPARAGUS 

One can asparagus; 3 tablespoonfuls of butter; 1 spoonful of 
flour; yolks of 3 eggs; 1 pint of stock; 1 pint of milk; salt and 
pepper. Heat milk and stock together in lower pan; add the 
asparagus (after having been crushed or sieved); then add butter 
and flour rubbed together; the well beaten yolks of eggs; salt and 
pepper to taste. Serve directly from the pan. 

BOUILLON 

Two tablespoonfuls extract of beef; 1 quart of water; heat 
in lower pan and serve from it, in cups. If desired, more season¬ 
ing may be added. 


230 


CHEESE SANDWICH SAUTED 


One-half cup cheese mashed smooth with cream, 12 thin oblong 
slices of bread spread with cheese mixture, press 2 slices together 
and saute delicate brown on both sides in 1 tablespoon butter. 
Serve very hot. 

LOBSTER A LA NEWBURG 

Two and one-half cups cold lobster cut in y 2 inch pieces, heat 
in 2 tablespoons butter, adding salt and pepper, add 1 cup of cream 
with beaten yolks of 3 eggs. Cook till well mixed and spread on 
toast. Add y 2 cup of sherry wine if desired. 

CHICKEN A LA NEWBURG 
Make as above recipe, only use chicken in place of lobster. 


231 


ADDITIONAL RECIPES 


232 


BABY FOODS ETC. 


ARROWROOT FOOD FOR BOTTLE BABIES No. 1 

One of the almost unfailing recipes for babies that have to be 
brought up on a bottle is as follows: One small teaspoon of white 
granulated gelatin soaked 1 hour and 2 rounded teaspoons of 
arrowroot, dissolved in *4 tumbler of water; iy 2 cups of water 
and 2 heaping teaspoons sugar and 1 large pinch of salt; boil the 
dissolved gelatin in the water; then stir in the arrowroot and 
let come to a boil and boil 1 minute, stirring all the time. Then 
add 1 quart of rich milk and bring to a scalding heat—not boiling 
at all; stir all the time. Be very careful not to scorch. If they 
cannot digest the milk, take 2 cups of water, the top of the quart 
of milk and 6 tablespoons of cream. Use this in the place of 
the quart of milk. 


OAT MEAL FOOD No. 1 

Two heaping cups of steel-cut oat meal put in a 3 quart double 
boiler, % teaspoon salt, fill up boiler with water; stir well. Boil 
for 3 or 4 hours, stirring occasionally. Then strain through a 
fine sieve strainer by rubbing with a spoon. Cool and put in 
refrigerator. Take y 2 gruel to y 2 milk and y 2 teaspoon of sugar. 
Heat till warm enough to feed. Strain through a funnel into the 
bottle. Give to small infants 4 oz. every 2 hours and increase 
quantity as baby grows older. When 6 months old they can go 
3 hours and take 6 to 8 oz. 

OAT FLAKES BOTTLE FOOD No. 2 

Use rolled oats—not Quaker oats—2 cups, heaping, to 2 
quarts of cold water; soak 1 hour. Then whip with a fork or 
egg-whisk vigorously for a number of minutes. Rub through a 
fine sieve strainer. Put in a double boiler with % teaspoon salt, 
cook after it boils i/ 2 hour or more. Cool and set in refrigerator. 
Use y 2 gruel to y 2 milk, sweetened a little. The whole quantity 
can be mixed with milk and brought to a scald and kept in ice- 
chest till wanted. This is good for constipated babies. 


233 



SUMMER COMPLAINT FOOD 


For cholera infantum, when babies refuse all food, use egg- 
albumen food. 

OINTMENT FOR BABIES 

Babies when teething or have colds, frequently have breaking 
out or roughness of the skin, etc. Take vaseline and mix in 
boracie acid powder. Keep in a small tin or glass box and put on 
the spots till healed. 

CHOKING 

When anything lodges in a baby’s throat, turn the child’s head 
down and shake and gently pat on the back. Sometimes if it is 
a piece of food it may be pushed down with the finger. 

WIND COLIC 

One-half cup hot water, stir in y 2 teaspoon powdered magne¬ 
sia, y 2 teaspoon sugar and 6 drops of essence of anise. Feed to 
baby as much as baby will take. 

FOR BABY’S SORE MOUTH 

Swab the mouth with the following mixture every little 
while: y 2 tumbler water, 1 teaspoon glycerine, y 2 teaspoon borax, 
mix. Make a swab of linen frayed some and wound around the 
end of a stick and fastened tightly. 

FOR SORE EYES 

Use a little boracic acid dissolved in water; wash and drop 
into the eyes. 




234 


HOUSEHOLD RECIPES 


LEMON AND ORANGE EXTRACTS 

To the yellow rind of 4 dozen lemons or oranges, 1 quart alco¬ 
hol. Peel very thin without any of the white part of rind as 
that is bitter. 


HEATING MILK 

To heat milk without scorching, stir in sugar intended to use 
in the recipe, like for custards, creams, etc. That is when one does 
not wish to use double boiler. 

FUZZ ON PEACHES 

To take fuzz from peaches for pickling, eating, etc., use a 
whisk broom. 

TO MAKE FIFTEEN POUNDS OF SOAP 

Take 7 lbs. of firm, tough soap; cut in thin slices; 2 lbs. of 
sal soda; 1 lb. unslacked lime. Put lime and soda into a dish and 
pour over it 2 gallons of boiling soft water. Stir this well and 
let it settle; then pour off the clean water into the dish contain¬ 
ing the soap. Put it onto the fire and let it remain there until 
the soap is dissolved. Dissolve 1 oz. of alum and 2 oz of 
borax. Stir the soap and pour in the alum and borax just when 
taken from fire. Let the soap cool a little, then put in 1 oz. of 
benzine. When it gets perfectly cold the soap will be hard and 
can be cut into any size bars. 

SOZODONT 

Castile soap 1% drams, glycerine iy 4 drams, alcohol 1 oz., 
soft water 4 oz., oil of wintergreen enough to flavor. Mix. 

TOOTH POWDER 

Equal parts of prepared chalk, orris root and carbonate of 
magnesia. 


235 



TO DETECT OLEOMARGARINE 


Grease a piece of clean writing paper with the suspected 
butter; burn the greased paper; when half consumed blow it out. 
If the smoking paper smells like a blown-out candle, or, in other 
words, smells of tallow, the butter is impure. 

CLEANING FLUID 

One gallon of gasoline, 1 oz. alcohol, % oz. bay rum, y 8 oz. 
ammonia, y 2 oz. chloroform, y 8 lb. borax, y 2 oz, ether; mix, and 
be careful not to use it near a fire or light. 

TO REMOVE INK 

When the ink is still wet sponge thoroughly with skim-milk. 
Wash sponge in cold water then wash ink again with the milk, 
and so on till the ink has disappeared. 'If the ink has dried re¬ 
move from white cloth by oxalic acid or lemon juice and salt. 

MILDEW 

Mix lemon juice with salt, powdered starch and soft soap; 
rub on thickly and put in hot sun. Repeat two or three times if 
necessary. 

MOSQUITOES 

Uncork bottle of pennyroyal at night and leave open in sleep¬ 
ing room. The mosquitoes will leave. 

RATS AND MICE 

Mix potash with Indian meal and throw it into rat holes. 
Rats will leave. Saturate a rag with a solution of cayenne pep¬ 
per and stuff it into the holes and the mice will avoid them. 

FOR BURNS 

One-third part linseed oil, 2/3 parts lime water. Shake well; 
apply and wrap in soft linen. 

TO BLANCH ALMONDS, ETC. 

And to remove skin from chickens and to whiten vegetables, 
plunge in boiling water a short time then into cold water. 


236 


TO REMOVE EGG STAINS ON SILVER 

Fine salt rubbed upon the silver used in eating eggs will re¬ 
move the stain. 


TO CLEAN MICA IN A STOVE 

Take out and wash with vinegar. 

TO TAKE OUT TAR FROM CLOTH 

Saturate and rub well with turpentine. 

TO SOFTEN BOOTS AND SHOES 

Which have been hardened by getting wet, apply kerosene. 

TO TAKE OUT MACHINE OIL 

When black machine oil gets upon cloth, rub it with lard, 
let stand a few minutes; then wash with cold water and hard 
soap. The same way when it gets upon the hands. 

VASELINE STAINS 

Soak in kerosene before washing. If goods are unwashable, 
clean with chloroform. 

DO NOT SALT FRESH MILK 

When preparing any sauces, gravies or porridges with milk, 
do not salt until prepared, or the milk will curdle. 

WASHING FLUID 

One lb. Babbitt’s potash, 1 oz. salts tartar, 1 oz. muriate 
ammonia. Dissolve the potash in 2 quarts hot soft water, add 
the other ingredients, then add 2 quarts more of hot water. Fol¬ 
low directions carefully and do not breathe fumes. Pour in a jug 
and cork, or when cold in a fruit jar and seal to preserve the 
ammonia. 

Directions for Using—Put on the boiler with 4 pails of cold 
water, 1 teacup of the liquid and 2/3 teacup of soft soap or its 
equivalent in hard soap shaved thin. Sort the clothes, placing 
the finest and least soiled in the water while it is still cold; let 


237 


them come to a boil, and boil 20 minutes. Place the rest of the 
clothes in a tub with just enough cold water to wet them thor¬ 
oughly, soaping each article on the parts most soiled as you put 
them in. When the first lot of clothes are removed from the boiler 
add a little cold water to that in the boiler. Lift the second lot of 
clothes from the tub to the boiler without wringing. Put the 
clothes that have been boiled, a few at a time, into a tub of clean 
warm water and rub slightly, using as little soap as possible. 
Rinse thoroughly, blue, wring and hang out to dry. If there are 
more clothes to boil, add a little more fluid and water to the 
boiler and proceed as before. This recipe is for white clothes. 
Calicoes may be washed in one of the tubs after the other clothes 
are out. While the first lot of clothes are soaking and boiling, 
the flannels may be washed and hung out to dry. This fluid has 
been thoroughly tested. It is a great saving of labor and does 
not injure the clothes if used according to directions. 

TO REMOVE IRON-RUST FROM WHITE GOODS 

One oz. oxalic acid dissolved in 1 quart of water; wet the 
iron-rust spots in this solution and lay in the hot sun; the rust 
will disappear in from 3 to 20 minutes, according to its depth. 
Or hold the rusted cloth, wet in this solution, over the steam 
of a boiling tea-kettle. In either case the cloth should be well 
rinsed in water as soon as the rust disappears to prevent injury 
from the acid. Many use this acid to remove fruit and ink stains 
from white fabrics. When diluted still more it may be used to 
remove fruit and ink stains from the hands. 

MOTHS IN CARPETS 

Take a coarse crash towel, wring it out in clean water and 
spread it out smoothly on the carpet, then iron it dry, repeating 
the operation in all suspected places, and those least used; then, 
by placing a few crumbs of sulphur under the edges of the carpet 
the result is accomplished. 

TO RENOVATE BLACK SILK 

Rub the silk all over on the right side with a solution of 
ammonia and water (2 teaspoons powdered ammonia to ^4 pint 
warm water) and smooth it out on the wrong side with a mod¬ 
erately hot iron, and the silk will present a bright black ap¬ 
pearance. 


238 


TO RESTORE RUSTY BLACK LACE 


A teaspoonful of gum arabic dissolved in 1 teacupful of boil¬ 
ing water; when cool, add y 2 teaspoon black ink, dip the lace and 
spread smoothly between the folds of a newspaper, and press dry 
with books or the like. Lace shawls can be dressed over in this 
way, by pinning a sheet to the carpet and stretching the shawl 
upon that. 

TO RENOVATE BLACK ALPACAS AND DRESS GOODS 

To dress over black alpacas or black worsted dress goods of 
any kind, sponge with cold black tea and iron on wrong side. 

TO CLEAN BLACK RIBBON OR SILK 

Take an old kid glove (black preferable), no matter how old 
and boil it in a pint of water for a short time, then let it cool until 
the leather can be taken in the hand without burning; use the 
glove to sponge off the ribbon. If the ribbon is very dirty, dip it 
into the water and draw it through the fingers a few times before 
sponging. After cleaning, lay a piece of paper over the ribbon 
and iron; paper is better than cloth. The ribbon will look like 
new. 


TO KEEP WOOLENS AND FURS 

When wished to put away for the summer from the moths, 
brush and beat out the dust and hang out of doors for a few 
hours. Then have a tight box or barrel (an empty alcohol barrel 
is good) fold and pack neatly the garments, sprinkle over with 
insect powder. Cover over with newspapers and close tightly. 
Of course tar, camphor and such like preparations may be good, 
but they smell so badly that it might even keep away burglars as 
well as moths. 


TO WASH STRAW MATTING 
Wash with a cloth dipped in salt and water; then dry quickly. 
CLEANING FLUID 

Fifteen cents worth of ether and chloroform to 2 quarts of 
gasoline. 


239 











INDEX 


Antidotes for Poison. 

Baby Foods, etc. 

Beverages. 

Bread, Rolls, etc. 

Cakes. 

Cake Fillings and Frostings 

Catsups and Pickles. 

Canning. 

Cereals. 

Chafing Dish Recipes. 

Cookies. 

Confectionery. 

Clams. 

Croquettes. 

Doughnuts. 


For Invalids and Convalescents. . 

Game. 

Gravies for Meats and Fish. 

Household Recipes. 

Household Refrigeration. 

Ice Cream and Frozen Desserts. . 
Jams, Marmalades and Conserves 

Jellies. 

Kitchen Time Table. 

Light Desserts. 

Lobsters. 

Macaroni and Cheese. 

Medicinal Recipes. 

Meats. 

Oysters. 

Pancakes. 

Pickles, Relishes, etc. 

Pies. 

Preserving. 

Poultry. 

Puddings.. 

Pudding Sauces. 

Salads. 

Sandwiches. 

Sauces. 

Short Cakes. 

Soups. 

Vegetables. 


Page 

. 225-226 
. 233-234 
. 177-181 
. 79-86 
. 109-123. 
. 125-127 
. 197-199 
. 183-184 
. 75-76 
. 227-231 
. 99-100 
. 205-211 
. 17 
. 49-50 
. 97-98 
. 55-57 
. 23-27 
. 219-223 
. 29-30 
. 51-54 
. 235-239 
. 243 
. 169-175 
. 193-194 
. 189-190 
. 5 

. 159-167 
. 21 
. 73-74 
. 213-217 
. 37-47 
. 15-17 
. 93-95 
. 201-202 
. 129-135 
. 187 
. 33-35 
. 139-146 
. 149-152 
. 103-107 
. 89-90 
. 155-157 
. 137 
. 7-12 
. 59-71 






















































HOUSEHOLD REFRIGERATION 

M R. C. H. LEONARD, author of the following articles, has 
been closely identified with the refrigerator business for 
more than forty years. Selling various types, as a dealer, during 
the first five years of this connection, he came into close contact 
with the needs of the consumer. Here the necessity and the op¬ 
portunity for big improvement were forcibly brought home to 
him. 

In 1882 Mr. Leonard’s first patent was granted and the active 
manufacture of a better refrigerator was started in a small, 
rented shop. Old-fashioned honesty, with new-fashioned ideas— 
always improving—have achieved a wonderful success. That 
small, rented shop and the man with the yearning for something 
better have developed the largest and finest refrigerator plant 
in the world. 

Here the Leonard Cleanable Refrigerators are built—the 
crowning achievement of forty years efforts. They are so honestly 
constructed, so durable and so sanitary that they are known 
all over the civilized world as the BEST Refrigerators made. 


SELECTING A REFRIGERATOR 

An unscrupulous dealer once said to us, “I would not sell 
a refrigerator that would last more than a year. I have lots 
of customers who buy a refrigerator and a gasoline stove every 
summer. They think it is the right thing to do.” 

This dealer would not sell the “Leonard Cleanable” because 
he knew it usually lasts twenty-five years and he could not make 
money on repeat orders. 

There are thousands of so-called refrigerators built to meet 
the demand of this dealer. They are mere shells of wood without 
the all-essential inside box. They waste ice, spoil food, leak, 
swell-up and go to pieces at the end of a year’s service. Besides 
they are ideal breeding places for germs of filth and disease. 

In buying a refrigerator, as in buying any other household 
appliance, there is but one sure method of getting genuine value 
for the money expended. That method is to insist on trade- 
marked, advertised goods. A national advertiser builds for the 
future.’ He puts all his capital, his business integrity and his 
energy into that one thing. He tells the people of the country 


243 


of his honest belief and conviction that his goods are superior 
and states his reasons why. 

He would not, he could not, risk his all—money, name and 
time—on a proposition not worth his claims. He tries to make 
his trade-mark name a passport of merit for any goods which 
hear it. 

Contrary to general belief, advertised articles are NOT higher 
priced. They generally cost less. Advertising attracts a big 
volume of business which means a lower manufacturing cost and 
a lower selling price with the same margin of profit. 

Our trade name is “LEONARD CLEANABLE.” It stands 
for the very best in refrigerator construction and we stand be¬ 
hind it forever. It is applied only to porcelain lined refrigerators. 

In our long experience building refrigerators we have ex¬ 
perimented with every material and substance which has ever 
been heard of in refrigerator manufacture. Many people ask 
us why we don’t use this or that in the manufacture of our goods. 
The reply is usually that we have thoroughly tried out that par¬ 
ticular suggestion and have found it wanting. 

Someone asks, “Why don’t you use charcoal for insulation.” 
We tried it out twenty-five years ago and found it impossible to 
prevent a fine black dust from working off and getting into the 
provision chamber and food. Besides, in time, it settles down 
and leaves nothing to protect the ice. We gave it up long ago. 

Another asks, “Why not use Mineral Wool?” We tried it 
but found that after a few years it had the same tendency to 
settle down and leave the ice unprotected. Ice costs money. 

We used granulated cork for a short time but abandoned 
it on account of its musty odor. 

There is nothing so good as the Polar Felt we use in Leonard 
Cleanable Refrigerators. This is a chemically treated guya fibre, 
each strand of which is hollow, confining air immovably. It is 
fir ml y sewed between two thicknesses of rosin sized building 
paper. 

It is not necessary for the ice to run out for germs to flourish. 
Nothing less than a freezing temperature will suspend their 
deadly work; the lower the temperature the slower they multiply, 
and from this fact you can see how necessary it is to keep refrig¬ 
erator doors closed and the ice chamber full. A freezing tem¬ 
perature is of course impracticable in a domestic refrigerator 
where the doors are frequently opened. The one best way, there¬ 
fore, is to get a refrigerator which can be really cleaned. 

The Leonard Cleanable is lined with real porcelain enamel 


244 


fused on sheet steel at a temperature of 2000 degrees. It is made 
in one piece porcelain linings without any crack or crevice 
where germs can hide. This one piece feature is all important. 
If a lining is put on in sheets or if it contains screw holes for shelf 
supports it furnishes a nesting place for grease and germs. Such 
construction is not sanitary and we have abandoned it entirely. 
Our patents cover the sanitary way. 

“How about zinc lining?” It solders easily and if kept clean 
does fairly well. But there is this danger. If it is not kept clean 
a white powder forms on the surface through chemical action. 
This powder is oxide of zinc, a deadly poison. 

If you paint white enamel over zinc it will gradually turn 
yellow and oxide of zinc, which seems to be continually oozing 
out of the metal, will cause the paint to scale off. Even if baked 
on by the manufacturer you face the same problem of scratches 
and germs. And you cannot give paint a hard surface by baking 
it or in any other way. 

Opal glass has been used to some extent but it breaks so easily, 
comes loose from its cement and costs so much that it is not 
practical. 

Tile linings have the same objections; besides, they craze 
and furnish many more crevices for germs. 

What is the matter with “solid porcelain all in one piece?” 
Ask to see a sample of the material. They would not show it to 
you because if they did you would discover that it is nothing but 
porous red tile with a white glaze. Everyone familiar with pot¬ 
tery knows that such a combination is not durable, sure to craze 
and the glazing scale off after a while. Sewer pipe is not porce¬ 
lain even if it does have a white glazing. 

You can get a better article in a Leonard Cleanable for half 
the money. Another style of so-called “solid porcelain” is made 
of cement like a laundry tub, and painted white on the inside. 
It may be coated four coats and baked on but paint is not porce¬ 
lain and will soon scratch. Insist on seeing a sample before you 
buy. 

Another manufacturer uses paint on slate but it is subject 
to the same objections and cannot be in one piece. Then there 
is the round steel type of refrigerator, which for three reasons 
is not ideal. First, its appearance is against it. Second, it has 
not sufficient room inside; the corners are all gone. Third, steel 
is a good conductor of heat and cold—an undesirable feature in 
a refrigerator. 

People ask us why we don’t have ventilators to let m fresh 


245 


air on one side and let out foul air on the other. Some refrig¬ 
erators are made that way to fool people. They melt the ice at 
a rapid rate and spoil the food. 

You will notice that we have described a great many kinds 
of linings for refrigerators. This shows the difficulty of obtain¬ 
ing a good lining and it has so impressed one manufacturer, that 
he uses no lining at all. He simply puts a coat of shellac on the 
inside of the wooden walls of the provision chamber, or if preferred 
he will cover it with white paint and call it white enamel. A 
little thought as to the future of such a refrigerator will con¬ 
vince you that you ought to let it alone. A wooden lining is too 
soft and porous. It will soon get dented and scratched, and be¬ 
come soaked with things spilled in the refrigerator. This gets 
into the pores of the wood and you will soon have a sour and 
musty refrigerator. 


AIR CIRCULATION 

Our system consists of such 
an arrangement of air passages, 
flues and ice rack as to expose 
the largest possible cooling sur¬ 
face to the air in the ice cham¬ 
ber causing it to condense and 
settle down on provisions be¬ 
low, as cold air is heavier than 
warm air. The warmest air in 
the provision chamber is forced 
upward to the top, where it is 
drawn into the ice chamber by 
suction through the flues or 
openings made for that purpose 
to fill the vacuum left by the 
descending cold air. 

This establishes a circulation of air which is kept up as long 
as there is ice in the box. 

The object of this circulation is not only to cool the air, 
but also to dry it. 

It is necessary for the preservation of food to have the right 
kind of air circulation in your refrigerator. This constant move¬ 
ment of air carries off impurities, odors and dampness. It 
equalizes the temperature and makes the interior of a refrigerator 
a living—rather than a dead—thing. 



246 

































In the Leonard Cleanable the cold air current is carried clear 
to the top of the provision chamber regardless of the level of 
the ice. 

The air in the Leonard Cleanable is purified every time it 
reaches the ice in its circulation. The impurities are condensed 
from the air onto the ice and run off through the waste pipe. 
It acts on the same principle by which drops of water collect and 
run off the outside of an ice pitcher. 

This process also dries the air by condensing the moisture 
out of it, and sends it down to the food, pure, dry and cold. Damp 
air causes mold. That is the reason ice chests won’t preserve food. 

We mentioned the fact that the Leonard Cleanable Refrig¬ 
erators usually lasts for twenty-five years—that they are more 
durable than other makes. The reason for this is the patented 
construction of the inside box. 

Most refrigerators come to grief through water soaking. 
They swell out of shape, the joints come apart and their life 
ends. The water comes from the melting ice. All refrigerators 
are liable to leak sometime or other, and if there is no way pro¬ 
vided to catch the water and turn it back into the waste pipe it 
will be quickly ruined. 

The Leonard Cleanable Refrigerators are so constructed as 
to obviate this danger. This construction is patented and can 
only be used by us. You could make a hundred holes in the 
bottom of the ice chamber and the water would still run out 
through the waste pipe. 

We use many other valuable patents in our business such as 
the air-tight lock, the all metal ice rack, the removable flues, for 
cleanliness, the shelf supports, fastened from the outside. 

But the main thing is experience. In our forty years of 
manufacturing we have outgrown five factories, manufacturer 
over 1,000,000 refrigerators and gained the knowledge necessary 
to make a good article. You buy no experiment when you pur¬ 
chase a Leonard Cleanable. 

Those two words are our Trade Mark. We have recently 
registered it under the new law, and you should look for this 
Trade Mark on the front of the box. If you don’t find it, don’t 
buy the refrigerator. 

Leonard / 

Refrigerator j 



247 




OPERATING A REFRIGERATOR 

A refrigerator is a machine. But do not think it will run 
itself, for it will not. You must understand and care for it as 
you would any other machine. A refrigerator preserves food by 
retarding decay. In a high temperature fermentation and mould 
work rapidly especially if moisture is present. A refrigerator 
circulates cold air around the food and this delays fermentation. 
It also dries the air by circulating it against the ice. The 
moisture in the air is condensed and precipitated onto the ice, the 
same as you see it on the outside of a pitcher of ice water on 
a warm day. 

Your success in operating your refrigerator will depend upon 
how low a temperature you can produce by keeping the ice box 
full and how much moisture you can keep out of the box by 
keeping the doors shut. It is all a matter of degree. If you 
could freeze the food solid and keep moisture entirely away from 
it you could keep it forever, but if you use but little ice and 
leave the doors open frequently, your food will soon spoil, even 
in a refrigerator. 

Fortunately the proper use of a refrigerator economizes in 
ice as well as food more than the careless use of it. Ice will not 
melt so fast in a temperature of 45 degrees as it will in a tempera¬ 
ture of 55 degrees, and the only way to get 45 degrees is to 
keep the ice box full. Again, ice will not melt so fast if you keep 
the doors closed tightly as when they are left slightly open half 
the time. Thus you see economy of ice as well as the preservation 
of your food requires that you understand and operate the refrig¬ 
erator in a proper manner. 

When the refrigerator is first started there are some things 
which require attention at that time. 

First—Do not place it on a rear porch where the wind and 
weather can get at it. It is made of hardwood, and while it is 
waterproof on the inside it is not on the outside. 

You know what would happen to your piano if you should 
put it out there, and we can assure you that your refrigerator 
would go to pieces in the same way. The proper place to locate 
it, if a special room is not available is in the kitchen or pantry, 
where it will be handy. We are not so much afraid of the kitchen 
range as we are of the sun and wind. Some people think that the 
cellar is the proper place for the refrigerator, because it is cool. 
This is a great mistake, because the air is damp, and you cannot 
preserve the food in a damp atmosphere. Besides, the refrigerator 
is apt to swell out of shape in the cellar, just as your piano would. 


248 


Second —Having selected a good location see that the refrig¬ 
erator sets level as we depend upon this to have the water run 
off through the waste pipe. 

When we pack the refrigerator for shipment we tie the ice 
rack in place with wires around blocks of wood in the provision 
chamber. The waste pipe is also held in place during shipment by 
a wire bent like the letter N engaging the top of the long waste 
pipe with the bottom of the short one. These wires and blocks 
should be removed by the deliveryman, but if he fails to do it, 
untwist them yourself and pull them out, or water will follow the 
wires down into the provision chamber, and you would think the 
refrigerator leaked when it did not. At this time it would be 
well to see if the ice rack is properly placed by feeling around 
the central opening from below. Make sure the ice rack does not 
touch the edge of the opening. If it does, shift it a little to one 
side so that the water cannot follow from the ice rack to the 
provision chamber. 

Third —See that the waste pipe is in place. This leads from 
the ice chamber to the bottom of the provision chamber and is 
removable so that it can be taken out to clean. To remove it, 
lift it up a little so that the bottom end will be free, move this 
to one side or forward and top end will slip down off short pipe 
above and come right out. 

Waste pipes and traps frequently fill up with slime from 
the ice and lead you to think that the refrigerator is leaking. 
To prevent this the waste pipe and trap should be frequently 
removed and cleaned out by pouring hot water through them. 

The water from the melting ice must either be caught in 
a pan placed under the refrigerator or carried off by a drain 
pipe. If you use a pan be sure it is large enough to hold the 
drippings for 24 hours and then have a regular time in the 
morning to empty it. The largest dishpan you can get under 
the box is the right size to use. Bend the handles down so they 
will not be in the way. 

This water will be found comparatively pure and can be used 
wherever soft water is wanted, as most of the impurities lodge 
on the inside of the waste pipe. We find it best to get it out of the 
refrigerator as soon as possible, because it is warmer than the 
ice and if retained inside the refrigerator it tends to raise the 
temperature. Besides it causes dampness and mold upon the 
food. If you wish to connect the waste pipe with the sewer, do 
not make a direct connection, but let the water drop from the 
pipe into a funnel or a small basin. This basin should have a 


249 


spout in the bottom to empty into the pipe connecting with the 
sewer. This will avoid all sewer microbes and be easier to clean. 

Fourth —In all of our refrigerators where the ice compart¬ 
ment extends over the entire provision chamber we have to 
have flues for the warm air in the provision chamber to rise 
into the ice chamber. Here it is cooled again and goes down 
through the central opening to preserve the food. These flues are 
removable so that they may be cleaned. Just lift them straight 
up, take them out of the ice box and you can wipe in behind them 
with a cloth and also clean the pieces taken out. When replacing 
them remember they are rights and lefts on account of the 
incline in the bottom of the box and do not get them in wrong. 
Take these flues out, and also the ice rack and shelves, every 
time you clean your refrigerator, which should be at least once 
a fortnight. 

We once had a refrigerator returned to us on account of the 
“horrible smell,” and it was horrible, for underneath the ice 
rack were decayed melon rinds, rancid butter, limburger cheese, 
rotten sawdust and samples of everything which the careless 
housekeeper had thrown on the ice and neglected to clean out. We 
do not believe you will have any such trouble. Cleanliness is next 
to godliness, especially in running a refrigerator. Hot water 
with a little sal soda is as good as anything to clean a refrigerator. 
Don’t neglect to wipe it dry. 

If the ice gives out open the doors and lid or everything will 
mold, as there is no ice to dry the air. Any refrigerator can be 
ruined by neglecting this, especially at the end of the season. 
What would you naturally expect from a wet refrigerator which 
has been shut up tight for six months? Surely nothing but a 
musty refrigerator for your future use. 


250 


ARRANGEMENT OF FOOD IN LID AND 
OVERHEAD ICING REFRIGERATORS 

How you place your food in the refrigerator, 
will make quite a difference with your success 
in operating it. Vegetables, such as lettuce, 
cucumbers, radishes, celery, etc., may be kept 
directly on the ice, as the air is purified when 
it goes under the ice rack and will not carry 
smells to the food below. You should not put 
butter, milk or even drinking water, unless 
bottled, in the ice chamber, as odors are con¬ 
stantly arising from the food below and will 
be absorbed by the food or water before they 
can be condensed on the ice. The place in the 
refrigerator which is most free from odors is 
just under the large opening through which the 
cold air descends from the ice chamber. This is the proper place 
to keep butter, and milk in open pans. Milk in bottles, with the 
covers on, should be placed in the bottom of the provision cham¬ 
ber, as it is the coldest place in the refrigerator, and the milk 
will keep sweet longer there. Bottled water and other bottled 
beverages should be kept on the ice. Oysters, in bulk, should be 
placed in a fruit jar and the cover screwed down as soon as they 
arrive. Lay the jar down in a basin, or pail, 
in water enough to cover it and put a piece 
or two of ice in the water. Place anywhere 
in the refrigerator. This will soon reduce 
the temperature of the oysters to 32 degrees 
and keep them fresh. If the oysters are 
in a can, it should be put under a piece of 
ice in the ice chamber, or under the ice 
water as above. It will not do to simply lay 
the can on top of the ice, as the cold air 
will not rise and the oysters in the upper 
part of the can might spoil. 

Fish is another peculiar thing to care for. 
If the skin is not broken much, just the in¬ 
sides taken out, they can be packed in 
„ pounded ice and kept in the ice chamber. 

Overhead Icing- Type of \ . . . 

Refrigerator A better way is to clean them thoroughly, 

ready to cook; wipe them dry, wrap in a 




Shows the “Lift Lid” 
Type of Refrigerator. 


251 










































clean cloth, and put in the bottom of the provision chamber. 
Don’t leave them in water or on ice to soak away the flavor. 
Steaks, chops or other fresh meats should also be kept on or near 
the bottom of the provision chamber. Strictly fresh meat, for 
instance a chicken which has just been killed, will be much more 
tender if kept three or four days in the refrigerator. Cold 
storage meat is different. If it is about ready to spoil, which 
you can tell by its smell and softness, you had better cook it first 
and save it afterwards. 

One of the most important uses of a refrigerator is to save 
the “left overs” from one meal to another. A little care in this 
direction will make the refrigerator pay for itself many times 
over, besides giving you the pleasure of sweet healthful food. 

PLACING FOOD IN SIDE ICING 
REFRIGERATORS 

The foregoing instructions 
apply as we have stated in this 
previous section to that style of 
refrigerator where the ice cham¬ 
ber extends over the entire pro¬ 
vision chamber. We also make 
another style which we call the 
side icing refrigerator. It is 
very popular on account of the 
extra room it affords for provi¬ 
sions. In this style the cold air 
descends from the ice chamber 
as before and draws the air from 
the top of the provision chamber 
over the dividing wall, which is 
made tight and high for this pur- 
side Icing Type of Refrigerator. p0S e. T kis esta bli s hes a circula¬ 
tion of air throughout the refrigerator and the extra space gives 
opportunity for a slightly different arrangement of the provisions. 

In this style we recommend that you keep vegetables such 
as celery, lettuce, radishes, etc., off the ice and put them on the 
top shelf of the provision chamber. They are not so apt to get 
bruised and it is easier to keep the ice chamber clean. The second 
shelf from the top is a good place for fruit, eggs, left-overs from 
the table, etc. For the other shelves and for the bottom of the 
refrigerator, the instructions previously given as to the arrange¬ 
ment of food and care of the refrigerator should be followed. In 



252 



















































this style there are no flues to be removed when cleaning. Extra 
care should he taken to keep the ice door closed because cold air 
will run out almost as quickly as water. Particular attention 
should be paid to the trap. This is located on the floor of the 
provision chamber, not underneath the refrigerator. Once each 
fortnight be sure you clean it out or it may stop up with dirt and 
slime from the ice. This, of course, would flood the bottom of 
the provision chamber with water from the melting ice, and you 
might think the refrigerator leaked when it did not. 


MODERN REFRIGERATOR TYPES 



The All Porcelain, Three Door, 
Side Icing. A Wonderful 
Refrigerator. 



The Overhead Icing or 
Apartment House Style. 



House Style. 


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